One Pot Moroccan Chicken Stew (Paleo + Gluten Free + Dairy Free) Recipes

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One Pot Moroccan Chicken Stew (Paleo + Gluten Free + Dairy Free)

The last remnants of winter are lingering including the winter blues that hit me hard this year. I’d love to pretend that I’m not phased by petty things like the weather, but the truth is that the general lack of sunshine has reaaaaally gotten to me these past couple of months. Shoutout to Mike for staying patient with me no matter how crazy I get. There are just so many grey, miserable days of not leaving the house that I can take before I start to lose it. I haven’t quite reached ‘here’s Johnny‘ Shining levels, but it hasn’t been pretty.

I think it’s safe to say that I am indeed solar powered. It shouldn’t really be a surprise to me seeing as how I grew up in a city with an average of 301 sunny days a year.

But like I said – we’re not quite there yet with the weather which means that I’m trying to take it easy until we’re in the clear – starting with our food and this one pot Moroccan Chicken Stew.

You do need to pull out the blender at some point to whizz up a quick onion/garlic/ginger paste so maybe it’s not completely one pot but I promise it’s still simple enough! Once all your veggies are prepped and ready to go it’s a simple process of sautéing and stirring before covering the pot and letting all the flavours blend together. Bonus if you like leftovers because this just gets even more flavourful over time.

Traditionally a dish like this would be served over couscous which normally contains gluten so I recommend serving this over rice/cauliflower rice.

One Pot Moroccan Chicken Stew (Paleo + Gluten Free + Dairy Free)



  • 4 chicken breasts boneless, skinless
  • Salt & pepper for seasoning the chicken breasts
  • 2 tablespoons olive oil
  • 2 white onions slice one onion and roughly chop the second onion
  • 1 28 ounce can crushed tomatoes preferably fire roasted
  • 1 inch fresh ginger (about 1 tablespoon) chopped
  • 3 cloves garlic
  • 1 teaspoon turmeric powder
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 2 teaspoon cinnamon powder
  • 3 medium carrots (about 6 inches long) peeled and diced
  • 2 1/2 cups chicken stock (600 ml) aim for a lower sodium stock
  • 2 tablespoons brown sugar or use coconut sugar for paleo
  • 1 tablespoon red wine vinegar
  • 1 cup medjool dates (100 grams) seeds removed and chopped into small pieces


  1. Heat 1 tablespoon of olive oil in a large cooking pot on a medium high heat. Season the chicken breasts with salt and pepper. When the oil is simmering add the chicken to the bottom of the pot and brown the breasts, aa couple minutes of cooking on each side. The chicken doesn’t need to be fully cooked through at this point since you’ll be cooking it more later. Once browned, remove the chicken from the pot and place on a paper towel lined plate. Turn off the heat for a few minutes as you make the puree in the next step.
  2. Place the roughly chopped onion, tomatoes, ginger and garlic in a blender and blend into a puree. Set aside.
  3. Add the remaining 1 tablespoon olive oil in the same pot you were using before and bring to a medium high heat. When the oil starts to simmer add the sliced onions and fry until softened, about 5 minutes.
  4. Add the spices ( turmeric, cumin, coriander cinnamon) and continue to fry the onions another minute before adding the puree mixture. Keep sautéing the onions another 3 minutes. Add the blended onion/tomato mixture to the pot. 
  5. Return the chicken to the dish and add the carrots, chicken stock, sugar and vinegar. Bring to a simmer, cover the pot with a fitted lid and let stew for at least 30 minutes. 
  6. Remove the chicken from the pot. Add the chopped dates and stir to mix in well. On a cutting board or plate use a couple of forks to shred the chicken into bite sized pieces. Stir the chicken back in. Taste and season with salt as needed. 
  7. Serve over rice or cauliflower rice (if you want a paleo meal) and enjoy!

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