Moroccan chicken stew

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( 41 ratings )

Preparation time:
25 minutes
Total time:
1 hour 20 minutes
Makes:
6 Servings
Moroccan chicken stew

Moroccan chicken stew recipe
Photo by Roberto Caruso

Recipe submitted by Maryalice Wood, Langly.

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 750 g skinless, boneless chicken thighs, cut into 1-in. pieces
  • 1/2 tsp cinnamon
  • 1/2 tsp ground coriander
  • 1/4 tsp cardamom
  • 1/4 tsp salt
  • 1/4 tsp turmeric
  • 1/4 cup tomato paste
  • 796-mL can diced tomatoes
  • 1/2 cup green olives, pitted and chopped
  • 1 large sweet potato, peeled and cut into 1-in. pieces
  • 3/4 cup water
  • 1/2 cup Hellmann’s mayonnaise
  • 1/2 cup chopped cilantro

Instructions

  • HEAT a large saucepan over medium-high. Add oil, then onion, garlic and ginger. Cook until onion starts to soften, 2 to 4 min. Add chicken and cook until golden-brown, about 2 min per side. Stir in spices, then tomato paste, tomatoes and olives, scraping brown bits from bottom of pan. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 30 min.
  • ADD sweet potato and water. Cover and continue cooking until tender, about 20 more min. Stir in mayo, then sprinkle with cilantro.

Serving Tip: Serve over couscous.

Backstory
For my Moroccan Chicken Stew, I love how the combining of spices can evoke images of an exotic location. Experimenting with new spices along with old “tried and true” ones is a delight and sometimes a learning experience. When this stew was simmering on the stove, my son walked in and said, “Smells like Turkish Market in here!” (I guess I got the spices right!!) My family never knows what new creation I’ll come up with in the kitchen, but they are always good sports about trying each dish.

Nutrition (per Serving)

calories
415
protein
27 g
carbohydrates
21 g
fat
24 g
fibre
4 g
sodium
719 mg
Excellent source of
Vitamin A

2 comments on “Moroccan chicken stew

  1. Our family really enjoyed this recipe! Nancy:)

    Reply

  2. Excellent recipe – also great ‘make-ahead meal’ for freezing. I didn’t have sweet potato and substituted carrots and cauliflower, which worked out really well.

    Reply

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