Chicken and Olive Stew, Moroccan Spices
This chicken stew is a little bit spicy, a little bit sweet, a little bit sour, and a little bit salty with plenty of exotic spices. I took the liberty of adding non-traditional ingredients such as tamari and butter too. It is chock full of savory umami flavors. A big bunch of herbs brings fresh bright notes at the end. The humble chicken stew is humble no more.
Chicken and Olive Stew Recipe
Chicken – Phase 1
- 1 1/4 lb. boneless skinless chicken breasts, sliced bite-sized
- 2 T. olive oil
- 1 green bell pepper, large dice
- 1 onion, large dice
- 5 oz. cherry tomatoes
- 3 garlic cloves, minced
Spices (dried/ground) – Phase 2
- 1 T. chili powder (or to taste)
- 1 t. turmeric
- 1 t. cumin
- 1/2 t. ginger
- 1/4 t. cardamom
- 1/4 t. coriander
- 1/8 t. nutmeg
- 1/8 t. allspice
- several grinds black pepper
- 1 T. brown sugar
Sauce – Phase 3
- 1 c. chicken stock
- 1/4 c. apple cider vinegar
- 1/2 c. raisins
- approx. 20 pitted large olives (we like kalamata)
- 1 1/2 T. low-sodium tamari
- 2 T. butter
Garnish – Phase 4
- cilantro, chopped
- parsley, chopped
- mint, chopped
In a tagine, dutch oven, or soup pot – brown chicken in olive oil for about 5 minutes over medium heat. Add bell pepper and onion and continue to cook until veggies have softened. Add cherry tomatoes and garlic, cook for another 2 to 3 minutes, gently stirring frequently.
Add spices and sugar, and cook for another 2 minutes. Add chicken stock, vinegar, and raisins. Stir to incorporate any brown bits from the bottom of the pot.
Adjust heat to low, cover, and simmer for 25 minutes. Pop any tomatoes that haven’t split. Add olives, tamari and butter. Cook for another 2 minutes to melt butter and heat olives.
Serve hot, garnished with plenty of herbs. Serve with long-grain rice or couscous on the side. UPDATE: My friends Mary & Mark just texted me that they paired this stew with riced cauliflower. It was a big hit! 💕 👍
Note: A portion of the stew is presented here in my adorable Staub baby tagine. The stew was not cooked in this vessel, it is too small for cooking the stew, but great for presentation…
More Moroccan Chicken
Chef Bernard Ibarra’s Moroccan Spiced Chicken at Palos Verdes Pastoral, Terranea Resort here.