Moroccan Spiced Chicken and Cauliflower Stew
DATE: September 17, 2025
- Time: 1:15 mins.
- Serves: 6
Featured product
Moroccan 'Round the Clock
Moroccan Spice
Moroccan 'Round the Clock Refill
Moroccan Spice
- 2 lbs bone-in chicken thighs or legs
- ½ small cauliflower, cut into florets
- 2 tbsp Healthy On You Moroccan Round the Clock spice blend, divided
- 2 tbsp olive oil
- ½ tsp kosher salt
- 4 garlic cloves, chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 ½ cups chicken stock
- ¼ cup pitted olives, chopped
- ¼ cup dried apricots, diced
- 2-3 cups cooked couscous (optional, for serving)
- For garnish: toasted almond slivers, chopped parsley, lemon wedges
Directions
- Season the chicken with 1 tbsp of the Moroccan Round the Clock spice blend and salt.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken and sear until golden brown on all sides, about 6–8 minutes. Cook in batches, if needed.
- Add garlic and the remaining 1 tbsp of spice blend.
- Add the crushed tomatoes and chicken stock. Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes.
- Add the cauliflower, chickpeas, olives, and apricots. Simmer for an additional 15 minutes. The chicken should be tender and cooked through.
- Remove and shred the chicken discarding the skins and bones. Add the shredded chicken back to the stew. Taste and adjust seasoning if needed.
- Serve hot with couscous (if using) and garnish with toasted almonds, fresh parsley, and lemon wedges.
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