Moroccan Chicken Stew

North African flavors meet weeknight convenience in this Moroccan chicken stew that comes together almost entirely in the microwave.

The chicken marinates in a fragrant blend of coriander, cumin, cinnamon, and fresh jalapeno for 30 minutes. That resting time does real work, letting the spices penetrate the meat so every bite carries warmth and depth. Meanwhile, acorn squash, carrots, and onion get a head start in the microwave before zucchini, tomatoes, and raisins join in.

Chickpeas go in near the end so they hold their shape instead of turning to mush. The sweet raisins against the warm spices and earthy chickpeas give this stew that classic Moroccan sweet-savory balance. Pile it all over buttery couscous and finish with toasted almonds and fresh mint.

Chef Tips

• Stir the stew at each interval as directed. Microwaves heat unevenly, and stirring ensures the vegetables cook through without some pieces going soft while others stay crunchy.
• Marinate the chicken the full 30 minutes. The spice coating builds flavor and the resting time also lets the chicken come closer to room temperature for more even cooking.
• Let the couscous sit the full 5 minutes covered after removing from heat. Lifting the lid early releases steam and leaves you with undercooked, crunchy grains.

Variations

• Lamb version: Swap chicken for cubed lamb shoulder and add an extra round of microwaving for the longer cook time.
• Stovetop method: Skip the microwave entirely and simmer everything in a Dutch oven on the stove for a more traditional approach.
• Dried apricots: Replace the raisins with chopped dried apricots for a tangier sweetness that pairs beautifully with the cinnamon.