Moroccan Chicken and Almond Stew Recipe - Ingredients and Instructions

Chicken and Almond Stew

Moroccan Chicken and Almond Stew Recipe - Ingredients and Instructions
Region / culture: Morocco | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4


Chicken and Almond Stew
Chicken and Almond Stew

Chicken and almond stew is a hearty and flavorful dish that is perfect for a cozy night in. This recipe combines tender chunks of chicken with the nutty crunch of almonds, all simmered in a rich and savory broth. With a hint of spice and a touch of sweetness from cinnamon, this stew is sure to warm you up from the inside out.


Chicken and almond stew has its roots in traditional Middle Eastern cuisine, where almonds are a common ingredient in savory dishes. The combination of chicken and almonds creates a delicious and satisfying meal that has been enjoyed for generations.


How to prepare

  1. In a large stockpot, heat the oil over medium-high heat.
  2. Add the onion and sauté for 3-5 minutes, stirring occasionally.
  3. Add the broth, tomatoes, almonds, and spices.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
  5. Add the chicken and beans, and continue to simmer for an additional 10 minutes.


  • Add diced vegetables such as bell peppers, zucchini, or carrots for extra nutrition.
  • Substitute the chicken with tofu or chickpeas for a vegetarian version of this stew.
  • Use different nuts such as cashews or pistachios for a unique twist on the recipe.

Cooking Tips & Tricks

To save time, use pre-cooked deli chicken for this recipe.

- For extra flavor, toast the almonds before adding them to the stew.

- Adjust the spices to suit your taste preferences - add more chili powder for a spicier stew, or omit the cayenne pepper for a milder version.

Serving Suggestions

Serve the chicken and almond stew hot, garnished with fresh cilantro and a squeeze of lime juice. Pair it with warm pita bread or fluffy rice for a complete meal.

Cooking Techniques

Simmering: Simmering the stew allows the flavors to meld together and the chicken to become tender.

- Sautéing: Sautéing the onions before adding the broth adds depth of flavor to the stew.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version of the stew.

- Substitute diced fresh tomatoes for canned tomatoes if preferred.

Make Ahead Tips

This stew can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop before serving.

Presentation Ideas

Serve the chicken and almond stew in individual bowls, garnished with a sprinkle of chopped almonds and a drizzle of olive oil. Add a side of warm bread or a salad for a complete and satisfying meal.

Pairing Recommendations

Pair this stew with a crisp green salad or a side of roasted vegetables for a well-rounded meal. A glass of white wine or a cold beer complements the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stew on the stovetop over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Calories: 320


Total Carbohydrates: 23g

Dietary Fiber: 6g

Sugar: 3g


Total Fat: 9g

Saturated Fat: 1g

Trans Fat: 0g


Protein: 30g

Vitamins and minerals

Vitamin A: 10%

Vitamin C: 15%

Calcium: 8%

Iron: 20%


Contains: Tree nuts (almonds)


This chicken and almond stew is a balanced meal that provides a good source of protein, fiber, and essential vitamins and minerals. It is a nutritious and satisfying dish that is perfect for a wholesome dinner.


Chicken and almond stew is a delicious and nutritious dish that is perfect for a cozy night in. With a rich and savory broth, tender chicken, and crunchy almonds, this stew is sure to become a new favorite in your recipe rotation. Enjoy it with your favorite sides and savor the comforting flavors of this Middle Eastern-inspired dish.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Chicken and Almond Stew. It was many years ago, during a trip to Morocco. I remember walking through the bustling streets of Marrakech, taking in the sights and sounds of the vibrant city. The air was filled with the tantalizing aromas of spices and cooking, and I found myself drawn to a small, hole-in-the-wall restaurant tucked away in a narrow alleyway.

As I entered the restaurant, I was greeted by the warm and welcoming smile of the owner, a kindly old woman with a twinkle in her eye. She motioned for me to sit at a small table in the corner, and before I knew it, she had placed a steaming bowl of Chicken and Almond Stew in front of me.

The aroma that wafted up from the bowl was intoxicating, a heady mix of spices and herbs that made my mouth water. I took a tentative bite, and instantly, I was hooked. The tender chicken, the crunchy almonds, the fragrant broth – it was a symphony of flavors that danced on my taste buds.

I knew then and there that I had to learn how to make this dish. I begged the old woman for the recipe, but she simply smiled and shook her head. She told me that the recipe was a closely guarded secret, passed down through generations of her family. But she did offer to teach me how to make it, if I was willing to spend a few days in her kitchen.

I eagerly accepted her offer, and for the next few days, I worked alongside the old woman, learning the intricacies of the recipe. I watched as she deftly chopped onions and garlic, toasted almonds until they were golden brown, and simmered a pot of chicken and spices until the meat was tender and falling off the bone.

I took notes, asked questions, and soaked up every bit of knowledge that the old woman had to offer. And slowly but surely, I began to master the art of making Chicken and Almond Stew.

When my time in Morocco came to an end, the old woman presented me with a handwritten copy of the recipe. She told me that I had a gift for cooking, and that she was honored to pass on her family's secret to me.

Since that fateful trip to Morocco, I have made Chicken and Almond Stew countless times. I have served it to friends and family, who have all marveled at its deliciousness. And every time I make it, I am transported back to that tiny restaurant in Marrakech, with the old woman smiling at me from across the kitchen.

I have added my own touches to the recipe over the years, tweaking the spices and adjusting the cooking time to suit my taste. But the essence of the dish remains the same – tender chicken, crunchy almonds, and a rich, fragrant broth that warms the soul.

I am grateful to that old woman in Morocco for sharing her recipe with me, and for igniting a passion for cooking that has stayed with me ever since. And as I sit down to enjoy a bowl of Chicken and Almond Stew, I can't help but feel a deep sense of gratitude for the culinary journey that has brought me to this moment.


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