Moroccan Chicken Stew with Pearl Couscous
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5 from 1 vote

Moroccan Chicken Stew with Pearl Couscous

Prep Time15 mins
Cook Time40 mins
Keyword: Butternut Squash, Skinless Chicken Breast, Pearl Couscous, Prunes, Black Olives
Servings: 6


  • ¼ cup extra virgin olive oil
  • 1 small yellow onion chopped
  • 4 cloves garlic chopped
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 small butternut squash peeled, seeded and cubed, or use 2 medium sweet potatoes
  • 2 bone-in skinless chicken breasts or if you like dark meat use thighs and legs
  • 2 cups chicken stock
  • ½ cup pitted prunes halved
  • ¼ cup pitted black olives preferably oil-cured, or kalamata
  • ¼ cup chopped parsley for garnish
  • Couscous for serving


  • In a large saucepan, warm the oil over medium heat. Add the onion and saute, about 8-10 minutes until softened. Meanwhile, place the garlic and spices (cinnamon through salt) in a small bowl. When the onions are soft, dump in the garlic and spices and cook for a minute.
  • Add the chicken and cook a few minutes, turning. If the onions and spices start to stick, pour in the broth and scrape up the bottom. If not, then just pour it in after the chicken has been cooking a few minutes per side. Partially cover, turn heat to low, and let it simmer until the chicken is just cooked through, about 15 minutes. While the stew is simmering, make the couscous according to package directions.
  • Remove the chicken and place on a plate. When cool enough to handle, shred the meat and add it back to the pot with the squash, prunes, and olives. Cook another 12-15 minutes over gentle heat until the squash is cooked through. Taste for seasoning and add more salt and pepper if necessary. Ladle into bowls and add the herbs, serving with couscous or bread if desired.