Moroccan Chicken Stew with Pumpkin
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5 from 4 votes

Sweet and Spicy Moroccan Chicken Stew with Pumpkin

Warm up with a bowl of sweet and savory Moroccan Chicken Stew with Pumpkin. Serve over rice, couscous, or quinoa. You'll LOVE the sweet and spicy flavors of this dish. This Moroccan Chicken Stew cooks in one pot.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner
Cuisine: African, Mediterranean, Moroccan
Keyword: Moroccan Chicken Stew, Moroccan Pumpkin Stew, Savory Pumpkin Recipes, Savory Pumpkin Stew
Servings: 6 servings
Calories: 655kcal
Author: Kate

Ingredients

  • 2 chicken breasts , diced into bite size pieces
  • Salt & pepper to taste
  • tablespoons olive oil , divided
  • 1 small onion , thinly sliced
  • 2 garlic cloves , grated or minced
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cinnamon (or less, to taste)
  • 1/2 teaspoon ground cayenne pepper (or to taste)
  • 1 lb raw pumpkin , cubed (about 4-5 cups)
  • 1 medium apple , peeled and diced
  • 2 cups chicken stock
  • 1 cup water
  • 1/2 cup dried cranberries
  • 2 tablespoons honey
  • 1 tablespoon lemon juice (from 1/2 lemon)
  • Garnish: chopped cilantro, slivered almonds, toasted pumpkin seeds, dollop of yogurt

Instructions

  • Season the diced chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large saucepan, and cook over high heat for 2-3 minutes on each side to brown the chicken. Remove from pan. It is OK if the chicken is not fully cooked yet.
     
  • Add the rest of the olive oil in the pan and add the sliced onion, minced garlic, ginger, ground turmeric, cinnamon, and cayenne pepper. Saute over medium heat for about 3 minutes, making sure to coat the onion in the spice mixture.
     
  • Add the browned chicken back to the pot and saute for 1 minute, coating the chicken with the spice mixture. Add the chicken stock, water, cubed pumpkin, apple, cranberries, honey, and lemon juice. Give it a good stir, and bring to a boil.
     
  • Reduce heat and allow to simmer uncovered for 15 minutes, or until the pumpkin is cooked and fork-tender. Season with salt and pepper, to taste. 
    Serve over rice, couscous, or quinoa. Garnish with fresh herbs, more dried cranberries, slivered almonds, or a dollop of yogurt.
     

Nutrition

Calories: 655kcal | Carbohydrates: 30g | Protein: 41g | Fat: 45g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 210mg | Potassium: 983mg | Fiber: 6g | Sugar: 18g | Vitamin A: 104IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 7mg