Moroccan Spiced Chicken Stew

Moroccan Spiced Chicken Stew


30 mins


60 mins


6 people

One of our favourite dishes, requires a bit of prep boiling and stripping the whole chicken but its totally worth it....


  1. Pop your whole chicken into a large pan and cover with water, bring to the boil and simmer until cooked, this should take about 35/40 minutes, remove from the pan and allow to cool, once cooled strip the meat from the bird, it should come off super easy, take care to remove any rogue bones or gristle, pop your picked chicken into a container and into the fridge until required, pass your cooking liquor through a sieve into a clean pan and, on a high heat, reduce by 3 quarters

  2. Meanwhile gently heat a glug of oil in a heavy bottomed saucepan over a medium-high heat, add the onion, garlic fennel seeds and cumin and fry for 3-4 minutes stir in the harissa and fry for 1 minute then add the picked chicken, reduced cooking liquor, tomatoes, sugar and chickpeas.

  3. Bring to a gentle simmer, season with salt and black pepper then add the yogurt and chopped coriander, serve with some giant cous cous...