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Moroccan Chicken Stew


Fill 3 Copy 7 Created with Sketch.
Fill 3 Copy 7 Created with Sketch.
Fill 3 Copy 7 Created with Sketch.
Moroccan Chicken Stew Make it


  • 2

    tablespoons Mina extra virgin olive oil

  • 1

    pound chicken, a mix of drumsticks and thighs

  • 2

    carrots, peeled and cut into 1-inch pieces

  • 8

    baby potatoes

  • ½

    cup Mina green olives

  • 1

    16-ounce jar Mina shakshuka sauce

  • ½

    cup water

  • Fresh parsley, for garnish

  • Brown rice or another grain, for serving

  • Salt and pepper, to taste


  • Step 1

    Rinse chicken, pat dry, and salt and pepper generously.

  • Step 2

    Heat olive oil in Dutch oven or cast-iron pan over medium. Once oil is hot, sear chicken on each side for 3 minutes, or until golden brown. Add carrots, baby potatoes, olives, shakshuka sauce, and ½ cup of water.

  • Step 3

    Cover and cook for 30 minutes, or until chicken is falling-off-the-bone tender.

  • Step 4

    Garnish with chopped parsley and serve with brown rice or grain of choice. Enjoy!

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