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moroccan chicken stew with

Prep Time:



Cook Time:





About the Recipe


1 Tbsp olive oil

1 lb skinless chicken legs, split

(about 4 whole legs)

1 Tbsp Moroccan spice blend*

1 C carrots, rinsed, peeled, and


1 C onion, diced

� C lemon juice

2 C low-sodium chicken broth

� C ripe black olives, sliced

� tsp salt

1 Tbsp chili sauce (optional)

For couscous:

1 C low-sodium chicken broth

1 C couscous (try whole-wheat


1 Tbsp fresh mint, rinsed, dried, and

shredded thin (or 1 tsp dried)


1 Heat olive oil in a large saut� pan. Add chicken legs,

and brown on all sides, about 2�3 minutes per side.

Remove chicken from pan and put on a plate with a

cover to hold warm.

2 Add spice blend to saut� pan and toast gently.

3 Add carrots and onion to saut� pan, and cook for

about 3�4 minutes or until the onions have turned

clear, but not brown.

4 Add lemon juice, chicken broth, and olives to saut�

pan, and bring to a boil over high heat. Add chicken

legs, and return to a boil. Cover and gently simmer

for about 10�15 minutes (to a minimum internal

temperature of 165 �F) .5 Meanwhile, prepare the couscous by bringing

chicken broth to a boil in a saucepan. Add couscous,

and remove from the heat. Cover and let stand for

10 minutes.

6 Fluff couscous with a fork, and gently mix in the


7 When chicken is cooked, add salt. Serve two chicken

legs over � cup couscous topped with � cup sauce

in a serving bowl. Add chili sauce to taste.

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