Moroccan chicken stew

Prep 25 min
Total 1 hour 20 min
Makes 6 Servings



1 tbsp
yellow onion, finely chopped
garlic cloves, minced
1 tbsp
grated ginger
750 g
skinless, boneless chicken thighs, cut into 1-in. pieces
1/2 tsp
1/2 tsp
ground coriander
1/4 tsp
1/4 tsp
1/4 tsp
1/4 cup
796-mL can
diced tomatoes
1/2 cup
pitted, chopped green olives
large sweet potato, peeled and cut into 1-in. pieces
3/4 cup
1/2 cup
Hellmann's mayonnaise
1/2 cup
chopped fresh cilantro


  • 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.

Recipe submitted by Maryalice Wood, Langly.

Serving Tip: Serve over couscous.

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.


Calories 415, Protein 27 g, Carbohydrates 21 g, Fat 24 g, Fibre 4 g, Sodium 719 mg. Excellent source of Vitamin A
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