Moroccan chicken stew

Recipe by Frog

  • Time needed: 45 minutes
  • Calories per serving: 261
  • Servings: 4
  • Difficulty: 2
  • Rating: 4.00 based on 2 reviews

spicy chicken stew, serve with cauliflower rise and salad.
If you need to reduce the carbs further, omit the chickpeas
I checked the under 250 cals and 250-500 because it’s only just over!
Calories 261 kcal
Protein 32 g
Carbohydrate 13.35 g


• passata 125g
• chicken stock cube
• 100 g courgette, sliced
• 400 g chicken breast (cubed)
• 1 stalk small celery, thinly sliced
• 2 cloves garlic cloves, thinly sliced
• 1 medium onion (finely chopped)
• 1 medium carrot, thinly sliced
• 200 ml water -
• 100 g drained chickpeas
• thumb sized piece of ginger - finely chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon turmeric
• tablespoon lemon juice
• fresh coriander (optional)
• tablespoon rapeseed oil


Heat the oil in a large pan
Fry the onion for a couple of minutes
Add the carrot, ginger, garlic and celery, fry until soft
Add the chicken, sear on all sides
Add the spices, chicken stock and passata, cook for a couple of minutes to bring all to heat.
Reduce the heat and simmer for ten minutes
Add the chickpeas and the courgette, bring back to heat then simmer with the pan covered for about fifteen minutes
ready to serve - add the lemon juice and coriander
serve with cauliflower rice and a green salad

2 reviews for “Moroccan chicken stew”

  • review by:

    Made this last night for family dinner, thoroughly enjoyed it thanks. I made a few changes with the veggies to suit what I had on hand, but this recipe allows for that.

  • review by:

    This will be in my BSD recipe range. Easy to make, and I doubt if guests would realise how healthy it is. Oh. And it tastes good!!

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