Easy One-Pot Chicken Stew, Moroccan-Style, No Tagine
Last updated on November 4th, 2025
This one-pot Moroccan-style Chicken Stew combines chicken thighs with saffron, earthy spices, and caramelized onions, along with zucchini, carrots and a hint of orange syrup. Bring the flavours of Morocco to your kitchen in just 30 minutes without using a tagine.
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One-Pot Chicken Stew
Craving bold Moroccan flavours but don’t have a tagine? This easy, one-pot chicken stew brings the magic of Morocco right to your kitchen, no special equipment required!
In this delicious stew recipe, I’ve captured the delightful flavours of Morocco without using a tagine by incorporating earthy spices, saffron, sautéed onions, and a hint of sweetness from orange syrup. These ingredients represent just a few of the key spices that are essential to Moroccan cuisine.
What is a Tagine and do I need it?
A tagine is a traditional Moroccan earthenware pot with a broad base and cone-shaped lid. While it’s perfect for slow-cooking and creating aromatic stews, you don’t need one for this recipe. You can get delicious, tender results using any heavy-bottomed pot with a lid, no special equipment required.
Why this Chicken Stew Works without a Tagine
This stew is absolutely delicious! I use chicken thighs to make it because they stay juicy and tender, and the result tastes as if it has been slow-cooked in a tagine.
Additionally, for this flavourful stew, use a heavy-bottomed pot with a lid. This allows you to braise or sear the chicken pieces after coating them in aromatic spices, locking in their flavor.
If you’ve cooked curries with chicken thighs before, such as Creamy Chicken Korma or similar dishes, you likely already have the necessary spices.
Why You Will Love this Chicken Stew
One-pot Moroccan Meal
- The best part is that there’s no need to marinate the chicken in the fridge for hours or overnight. Instead, I mix the chicken with the spices first while I prepare the vegetables.
- This dish is packed with Moroccan-style flavour and requires minimal effort, making it an ideal choice for busy weeknights when you want to whip up a satisfying meal without spending too much time in the kitchen.
Colourful vegetable and chicken stew
- If you’re looking for a low-carb alternative, zucchini is a great choice, while eggplant can be used to add a unique and meaty texture to your dishes. The advantage of using vegetables is that you can mix and match any vegetables that need to be used up.
- By the way, I also added some carrots to use up before they spoiled. I know they are high in carbs, but I love the colour carrots add to this recipe. The chicken thighs and vegetables were tender and flavourful, making it a colourful dish on a cloudy day.
No tagine? No problem.
- As shown below, this recipe is easy and doesn’t require a fancy tagine. You can use a heavy pot with a lid on the stove, and it’ll work fine. An Instant Pot or Pressure cooker should also work, but I have yet to experiment with those to give an exact cooking time. Do let me know if you try it, though!
Comfort food
- This stew is the ultimate comfort food for cold weather. It has tender chicken thighs, aromatic vegetables, and a rich broth, making every bite warm and satisfying. This stew is perfect whether you’re craving a hearty meal or something soulful on a chilly night.
Carbs and Servings in Moroccan-Style Chicken Stew
This recipe makes four servings, enough for a cozy dinner for two, with an extra serving for seconds. Please note that if you plan to have guests over, you’ll need to double the recipe to serve four people.
under 10g net carbs per serving
This recipe will leave you craving more, especially on a chilly, wintry day. However, with just 17.4g of carbs and 9.1g of fibre, this meal is not only comforting but also healthy. And if you’re concerned about net carbs, using the orange juice in this recipe shouldn’t be a problem, as each serving contains only around 8.3g of net carbs.
Trust me, one serving is very filling, but the delicious flavours of the stew, meat, and veggies are very tempting and make your mouth water. And that’s why you might be tempted to go for seconds. Just saying…
Ingredient Notes for Moroccan-Style Chicken Stew
Chicken & Stew Spices
- Chicken thighs – boneless and skinless, cut into 2-inch pieces.
- Garlic cloves – crushed or minced.
- Cinnamon – ground.
- White pepper – omit if you only have black pepper.
- Turmeric – a yellow spice found in the spice aisles at the grocery store.
- Allspice is available in the spice aisles at the grocery store and has a pepper overtone.
- Salt – use less for a low-sodium stew.
- Black pepper – adjust the amount to taste.
- Saffron – can be expensive and usually sold in small amounts, but a little goes a long way. Buy it online or ask the cashier for it at South-Asian grocery stores.
- Sweetener – use your favourite low-carb sweetener, adjust to taste. I use Volupta from Costco.
- Water – to make saffron water
Vegetables
- Zucchini – cut into 1/4-inch strips or rounds
- Carrots – peel and cut into half-inch rounds or chunks.
- Red onion – thinly sliced. Add more if you like a lot of onions or swap with white onions.
Oils, Broth, and Garnish
- Cooking oil – I used Grapeseed oil for this recipe, but Extra Virgin Olive Oil will work well too.
- Chicken broth – swap with low-sodium broth or water.
- Water – for deglazing the pot in addition to making the delicious broth.
- Cilantro – finely chopped for garnish
Orange syrup
- Orange juice – fresh or store-bought will work fine.
- Butter – salted.
- Sweetener of choice – adjust to desired sweetness.
A note on Orange Syrup: Although it contains more carbohydrates than other fruits and is not very suitable for the keto diet, a small amount of orange juice is essential to bring out the flavours of the spices and garlic in this dish. You can adjust the quantity to your preference.
How to Make Chicken Stew, Moroccan-Style
Prepare the Vegetables and Spices
- Peel the carrots and cut them into 1/2-inch rounds or chunks. Cut off the ends of the zucchini, then cut each one in half and slice it into strips. Peel the red onion, cut it in half and slice it thinly. Save the remaining half for another recipe.
- Peel and crush the garlic, then measure all the spices, ready to mix with the chicken later.
Mix the Chicken with the Spices
- Cut the chicken thighs into 2-inch pieces and place them inside a mixing bowl.
- Blend two tablespoons of warm water with a pinch of saffron and sweetener until the sweetener has dissolved and the mixture turns vibrant orange.
- Add all the remaining measured spices and saffron water to the chicken in a bowl, mixing to infuse the meat. This will make the dish more flavourful.
Cook the Onions and Chicken
- Heat the oil in a heavy-bottomed cooking pot with a lid, then add a 1/4 cup of water and onions. Fry the onions for about 15 minutes, until they are soft and the brown tips appear, and no more water remains.
- On medium heat, add the chicken pieces to the onions slowly and braise them on all sides for about 2-3 minutes to lock in all the flavour. You don’t have to thoroughly cook the chicken, as it’ll become firm once you start simmering it later.
Remove the Chicken and Cook the Carrots
- Transfer the cooked chicken, along with the onions, into a bowl. They will enhance the flavour when added back to the pot and simmered.
- Add 1/4 cup of water to the sizzling pot and swirl it around on medium heat to loosen any leftover residue from the spices that may have dried up. Next, add the carrots to the pot and cook them for a couple of minutes until they are coated with the spices.
Cover the Pot and Simmer
- Once the carrots are coated and glazed, return the chicken to the pot and pour a cup of chicken broth around it. Then, stir everything together and cook the chicken, onions, and carrots on medium to high heat for an additional 2-3 minutes, just until the juices begin to bubble and the oil rises to the surface.
- Cover the pot with the lid and simmer on low heat for 10 minutes.
- After simmering for 10 minutes, add the zucchini and continue cooking with the lid on for another 10 minutes.
Drizzle Orange Syrup for added Flavour
- Heat the butter, orange juice, and sweetener in a small saucepan or microwave them in a bowl until they become syrupy. Add a pinch of saffron to the syrup to infuse with the citrus mixture.
- Once the chicken stew has cooked for 20 minutes, add the orange mixture to the pot and garnish with a tablespoon of finely chopped cilantro. Ensure the carrots and zucchini are cooked until tender but not mushy.
- Now, it’s time to dig in and enjoy your delicious meal!
Best Tips and Variations to this Recipe
- To infuse the flavours of the spices and saffron water better into the chicken, coat the chicken pieces with them first before braising. Alternatively, if you have enough time, you can marinate the chicken with the spices for about an hour and store it in the fridge.
- Cook the onions in water to brown and caramelize them quickly, as they will add a sweet, earthy flavour to the stew. Additionally, you can prepare caramelized onions ahead of time and store them in the fridge until ready to use.
- Simmer the stew for a maximum of 20 minutes to keep the carrots slightly firm, or for a somewhat longer time to achieve softer carrots.
- For best results, add the zucchini to the dish towards the end of the simmering process, approximately 10 minutes before the dish is fully cooked. This will help maintain the texture of the zucchini and prevent it from becoming too soft and mushy. Additionally, consider cutting the zucchini into slightly larger pieces to ensure it cooks evenly for this dish.
- After transferring the chicken and onions to a bowl, add some water to the pot to deglaze it and release all the spices that have stuck to the bottom. This will liven up the juices.
- You can mix things up with this dish by substituting the zucchini with eggplant. Keep in mind that eggplant has tougher skin and a firmer texture than zucchini. So, chop it up slightly chunkier and add it to the stew when you put in the carrots. This way, the eggplant will have enough time to cook and soften up properly.
How to Serve Moroccan-Style Chicken Stew?
Cauliflower rice
- Alternatively, cauliflower rice is a low-carb, healthier alternative to regular rice. To prepare cauliflower rice, grate a whole head, sauté it in a pan with olive oil and seasoning until tender, and serve it alongside this Moroccan-style chicken Stew.
Couscous
- To savour the rich flavours of this mouth-watering stew, ladle it into bowls and pair it with a side of couscous, a grain-like pasta with a mild nutty flavour and fluffy texture.
Mashed Vegetables
- Another option to consider is mashed vegetables with low carbohydrates, which can be made by mashing steamed or boiled vegetables, such as cauliflower, broccoli, or sweet potatoes. This will provide a delicious and nutritious base for the stew.
Crusty Bread
- For those not too fussy about staying low-carb, this delicious stew pairs perfectly with crusty or sourdough bread, making it ideal for cold winter weather.
Standalone Meal
- In addition to being a fantastic complement to some delicious low-carb sides, this dish also stands out as a delectable meal in its own right. The generous portions of protein, fresh vegetables, savoury broth, and carefully chosen spices all come together perfectly, creating a flavour experience that needs no further enhancements.
Storage and Freezing Notes
Storing & Freezing
To store this stew, transfer leftovers into a covered container and keep them in the fridge for 3-4 days. This will ensure that the food remains fresh and safe to eat.
This Moroccan-style Chicken Stew is best consumed within a few days of preparation. However, if you want to freeze it, transfer it to a freezer-safe container and store it in the freezer for up to a month.
How do I defrost or reheat this Stew?
To defrost the stew, place it in the refrigerator overnight, at least 1 day before serving. Once it is thawed, you can reheat it gradually on the stove by warming it in a saucepan.
Alternatively, you can reheat it in the microwave until it is warmed through. Keep in mind that after freezing, the zucchini may be slightly softer, but the stew’s overall taste will still be delicious.
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One-Pot Chicken Stew, Moroccan-Style, No Tagine
This one-pot Moroccan-style Chicken Thigh Stew combines chicken thighs with saffron, earthy spices, and caramelized onions, along with zucchini, carrots and a hint of orange syrup. Bring the flavours of Morocco to your kitchen in just 30 minutes without using a tagine.One serving*: Carbs: 17.4g Fibre: 9.1g Net Carbs: 8.3g
Print Recipe
EQUIPMENT
- 1 Heavy-bottomed Pot with a lid
Ingredients
Chicken and Spices
- 1 lb Chicken thighs boneless skinless cut into 2-inch thick chunks
- 3 Garlic cloves crushed
- 1 tsp cinnamon
- 1 tsp white pepper or black ground pepper
- 1 tsp Turmeric
- ½ tsp Allspice
- ½ tsp Salt
- ½ tsp Black pepper
- 2 Pinches Saffron plus 2 tbsp hot or warm water
- 1.5 tbsp Sweetener
- 2 tbsp Water
Vegetables
- 1 Medium Zucchini cut into thick strips or rounds
- 3 Medium Carrots peeled and cut into half inch rounds/chunks
- ½ Red Onion sliced
- ¼ cup Water to cook with the onions
Oils, Broth and Garnish
- 1 tbsp Cooking oil Grapeseed Oil, or Olive Oil
- 1 cup Chicken Broth
- ¼ cup Water for deglazing the pot
Orange Syrup
- ¼ cup Orange Juice
- 1 tbsp Butter salted
- ½ Tbsp Sweetener
- 1 pinch Saffron
Instructions
- Peel the carrots and cut them into 1/2-inch rounds or chunks. Cut off the ends of the zucchini, then cut them in half and slice them into strips. Peel the red onion, cut it in half and slice it thinly. Save the remaining half for another recipe.
- Peel, crush the garlic and measure all the spices, ready to mix later with the chicken.
- Cut the chicken thighs into 2-inch pieces and place them inside a mixing bowl.
- Blend two tablespoons of warm water with a pinch of saffron and sweetener until the sweetener has dissolved and the mixture turns vibrant orange.
- Add all the remaining measured spices and saffron water to the chicken in a bowl and mix to infuse the meat. This will make the dish more flavourful.
- Heat the oil in a heavy-bottomed cooking pot with a lid, then add a 1/4 cup of water and onions. On medium-low heat, fry the onions for about 15 minutes until they are soft, brown tips show up, and no more water is left.
- On medium heat, add the chicken pieces to the onions slowly and braise them on all sides for about 2-3 minutes to lock in all the flavour. You don’t have to thoroughly cook the chicken, as it’ll become firm once you start simmering it later.
- Transfer the cooked chicken, along with the onions, into a bowl. They will enhance the flavour when added back to the pot and simmered.
- Add 1/4 cup of water to the sizzling pot and swirl it around on medium heat to loosen any leftover residue from the spices that may have dried up. Next, add the carrots to the pot and cook them for a couple of minutes until they are coated with the spices.
- Once the carrots are coated and glazed, return the chicken to the pot and pour a cup of chicken broth around it. Then, stir it all and cook the chicken, onions and carrots on medium to high heat for an additional 2-3 minutes, just until the juices begin to bubble and oil rises to the surface.
- Cover the pot with the lid and simmer on low heat for 10 minutes.
- After simmering for 10 minutes, add the zucchini and continue cooking with the lid on for another 10 minutes.
- Heat butter, orange juice, along with the sweetener in a small saucepan or microwave it in a bowl until it becomes syrupy. Add a pinch of saffron to the syrup to infuse with the citrus mixture.
- Once the chicken stew has cooked for 20 minutes, pour the orange mixture into the pot and add in a tablespoon of finely chopped cilantro to garnish. Make sure the carrots and zucchini are cooked until they’re tender but not mushy.
- Now, it’s time to dig in and enjoy your delicious meal!
Notes
Best Tips and Variations
- To infuse the flavours of the spices and saffron water better into the chicken, coat the chicken pieces with them first before braising. Alternatively, if you have enough time, you can marinate the chicken with the spices for about an hour and store it in the fridge.
- Cook the onions with water to brown and caramelize them quickly since they will bring a sweet, earthy flavour to the stew. Also, you can make Caramelized Onions ahead of time and keep them in the fridge until ready to use.
- Simmer the stew for a maximum of 20 minutes to keep the carrots slightly firm, or a little bit longer for softer carrots.
- For best results, add the zucchini to the dish towards the end of the simmering process, approximately 10 minutes before the dish is fully cooked. This will help maintain the texture of the zucchini and prevent it from becoming too soft and mushy. Also, consider cutting the zucchini into slightly chunkier pieces to ensure it cooks perfectly for this dish.
- After transferring the chicken and onions to a bowl, add some water to the pot to deglaze it and release all the spices stuck at the bottom. This will liven up the juices.
- You can mix things up with this dish by swapping out the zucchini for eggplant. Just keep in mind that eggplant has tougher skin and firmer texture than zucchini. So, chop it up slightly chunkier and add it to the stew when you put in the carrots. This way, the eggplant will have enough time to cook and soften up properly.