Braised Moroccan Chicken with White Beans



Serving size

2 cups stew
150 minutes

This recipe can easily be multiplied and makes great leftovers.

Braised Moroccan Chicken with White Beans


1 large White onions (sliced)
16 ounces Carrots, raw (peeled and cut into 1/2 inch cubes)
16 ounces Boneless, skinless chicken thighs
2 15 ounce can Canned no salt added white beans (drained and rinsed)
2 cups No salt added vegetable stock
2 cup Water
1/4 cup White wine
1 tsp. Ground cinnamon
1 tsp.. Ground cumin
2 tsp. Paprika
1/2 tsp. Red Pepper Flakes
1 tsp. Ground coriander
1/4 tsp. Salt
16 large Green olives (green olives, sliced)
1/2 cup, packed Raisins


Preheat the oven to 325°F.

Place the onions, carrots, chicken thighs, white beans, vegetable stock, water, wine, cinnamon, cumin, paprika, red pepper flakes, coriander, and salt in a medium stock pot and cover.

Place the pot in the oven.

Cook for 1 hour, stirring occasionally.

After the first hour, uncover and cook for 30 more minutes, then add the olives and stir.

Cook for 15 more minutes and add the raisins. Stir.

Cook for 15 more minutes.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

A quick stew like this takes about 5 minutes to prep: that’s it. Best of all, it cooks in the oven and there’s almost nothing to clean up.

"Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once."

Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly