Moroccan Stew Recipe

Moroccan chicken stew

This recipe has turned out to be a favourite at the nursery thanks to our fabulous chef Sarah Middlebrook. We can always rely on her to provide the children with a meal they will love!

Ingredients for a family of 4

For the Moroccan Sauce:

    • 1 cm piece fresh ginger, peeled and sliced into thin rounds
    • 1 medium cloves garlic
    • ½ tsp ground turmeric
    • 1 tsp paprika
    • ½ tsp ground cumin
    • ½ tsp ground coriander
    • A pinch of ground cinnamon
    • A pinch of ground cloves
    • A pinch of freshly grated nutmeg
    • A twist of ground white or black pepper
    • ½ tbsp olive oil
    • 100 ml of water
    • Dash of cayenne pepper

For the Chicken Stew:

    • Moroccan Sauce (Ingredients above)
    • 650 g boneless chicken thighs
    • 1 tbsp olive oil
    • 1 medium onion, diced
    • 2 medium carrots
    • 1 small sweet potato
    • ½ bag dried apricots


  • Make the sauce: Place all the ingredients for the sauce in a bowl and mix together.

  • Cook the chicken off in a large sauce pan with oil before adding the sauce mix.

  • Prepare the stew: Add the remaining ingredients for the chicken stew in the sauce pan with the chicken and cook until it is soft.

Moroccan Stew Recipe