Moroccan chicken & chickpea stew with cinnamon couscous

This chickpea stew uses bold and bright Moroccan flavors without the heaviness from traditional winter stews. The stew is tomato based with added chicken and plenty of kalamata olives for savoriness.

In sticking with the Moroccan theme, I scoop the chickpea stew over some couscous with cinnamon, orange zest, and raisins. It might sound like an odd combo but it's incredible.

Because I use mostly pantry staples and leftover rotisserie chicken, the chickpea stew is ready to eat in about 35 minutes and leftovers keep well in the fridge (so make a double batch!).

Recipe

Fresh oranges add more flavor to the stew than you might realize

Can you make this Moroccan stew with store-bought orange juice and skip the zest? Of course - we all need a quick weeknight meal with pantry staples sometimes.

But taking the extra time to zest and squeeze fresh oranges lets you add layers of flavor that take this stew up a notch.

Cooking zest gives it a warm, subtle flavor

The bright citrus flavor or orange peels is largely from limonene, which cooks off when simmered in a stew. This leaves you with warm, woody, subtly sweet flavor that integrates so well it's hard to pinpoint.

The stew already has strong flavors and acidity from the tomatoes. So I'm looking for that warm, subtle flavor in the chickpea stew base, which is why I add it early.

Use orange juice and zest to infuse flavor into the couscous

I've tried to cook the couscous in orange juice, as well as 50% orange juice and 50% chicken broth. But the way the orange juice interacts with the grains can cause it to be sticky or clumpy, rather than light and fluffy.

The solution is to cook the couscous in chicken broth (which is way better than water, by the way). Then stir in a couple tablespoons of orange juice and some more zest when you fluff it up at the end.

By adding the zest at the end, you keep that bright, citrus flavor. That's what I'm looking for in the couscous, as it pairs great with the cinnamon and raisins.

What types of oranges to use

Any type of orange will work and you won't notice a huge difference by the time the zest and juice and mixed into the stew.

• Navel oranges: one of the juiciest winter varieties
• Valencia oranges: one of the juiciest varieties you can find in summer
• Blood oranges: slightly sweeter and less acidic
• Mandarin oranges (like cuties or halos): these are a great option if you have some lying around and you'll get about 1 teaspoon of zest per orange

Add kumquats for a sweet, edible rind

Kumquats are going to be a really fun twist if you can find them. They are grape-sized citrus fruits and the entire thing is edible including the rind. The rind is actually sweet!

If you use kumquats, slice them into rounds and add them directly to the stew right before serving. You won't regret it!

Moroccan stew flavors

This stew combines a several Moroccan flavors and foods:

• Citrus
• Olives
• Cinnamon
• Raisins
• Couscous
• Chickpeas

You'll notice most other Moroccan stew recipes use chickpeas, cinnamon, and a type of dried fruit. I have a few other recipes for you to check out at the end of this post.

Kalamata olives stand up to the bold flavors

Olives are common in Moroccan cuisines, although kalamata olives are more Greek than Moroccan. Still, I chose them because they are readily available and the flavor profile works out really well in the chickpea stew.

Kalamata olives are dark purple or black looking and typically cured in a red wine vinegar. They are salty but balanced by that acidic fruitiness. They are meaty and stand up to simmering in a stew without falling apart or turning mushy.

I like the Mezzetta brand and buy them pitted and sliced to save time. Kalamata olives are easy to find at your grocery store.

Alternatively, if you can find Moroccan style olives, which are often wrinkly from being dry cured, they are fantastic in this recipe. You can usually find them marinated with lemon and spices in the deli area of specialty stores. Otherwise, look for a jarred option (like shown below from Amazon).

Couscous with cinnamon and raisins

Couscous is native to North Africa, and the small size that cooks in 5 minutes is typically Moroccan couscous. The larger pearl-sized grains are called Israeli couscous and are slightly more pasta-like with a chewy texture.

I use the Moroccan style couscous for this stew, which can be harder to find in stores. But even large grocery stores tend to have at least one brand available, like Bob's Red Mill, O Organics, or Rice Select.

I add in a large amount of cinnamon because I like the warm, but bold flavor it adds. I add in a medium amount of raisins, but keep extra on the side for people who want to add more to the dish (me, that's usually me!).

Quinoa works as an alternative in a pinch. It will taste more earthy with some bitter notes.

Canned chickpeas for convenience

Chickpeas are another Moroccan staple, and I've used most store-brand canned versions and they seem pretty interchangeable.

I drain them before adding to the stew, but if you like the aquafaba (the watery part), add it in. You don't need to reduce any of the other liquid, since it's not enough to really change the consistency for the stew.

If you don't have (or don't like) chickpeas, the best substitution is white or cannellini beans.

Chicken or more chickpeas?

I add a modest amount of chicken to the stew, using up leftover rotisserie or roasted chicken. Deli shredded chicken or any other leftovers work just as well.

Alternatively, you can replace the chicken with another can of chickpeas, or just add an extra can for the added fiber and protein.

More recipes & resources

I found a few other types of Moroccan stews that might interest you:

• Moroccan lamb stew with carrots, potatoes, dried apricots, chickpeas, and cinnamon from The Mediterranean Dish
• Moroccan vegetable stew with dried figs and fresh mint from Foodal
• Moroccan beef stew with chuck roast and dried apricots, by From a Chef's Kitchen
• Moroccan-inspired beef stew with Ras El Hanout with chickpeas and couscous from Serious Eats
• Butternut squash chickpea and lentil stew with cumin, cinnamon, turmeric, chickpeas, and lentils from Ambitious Kitchen

If you're looking to use up oranges, try another chicken and orange combination in my Chinese chicken salad with mandarin oranges or Mandarin orange chicken.

Looking for other recipes to cook up over winter? Check out some of my own recipes or collections based on seasonal produce.