Moroccan-Spiced Chicken and Olive Stew

Servings: 4 Prep time: 15
Difficulty: Medium Cooking time: 23
Author: My Dairy-Free Dream Total time: 38

By using leftover cooked chicken you can assemble this warming casserole in minimal time and create a delicious family one-pot meal. Just accompany with a little couscous and salad for a quick after work meal.


1 tbsp olive oil
1 onion, chopped
2 carrots, thickly sliced
3 tsp Ras El Hanout Spice mix or Moroccan spice mix
400g can chopped tomatoes
1 chicken stock cube, crumbled
300ml Oat Dream or Rice Dream
400g can chickpeas, drained and rinsed
60g black pitted olives, drained and rinsed
350g leftover cooked chicken, torn into bite-sized pieces
2 tbsp fresh coriander, chopped


  1. Heat the olive oil in a large, heavy-based pan and add the onion and carrots.
  2. Saute the vegetables over a low heat for 5 minutes.
  3. Stir in the spice mix and cook, stirring, for a minute or so.
  4. Tip in the tomatoes, add the stock cube and Rice Dream.
  5. Stir in the chickpeas and olives, season and bring to a boil.
  6. Simmer for 10 minutes, to thicken the sauce.
  7. Add the chicken and cook for 5 minutes until heated through.
  8. Stir in the coriander.
  9. Serve with couscous or crusty bread and a leafy green salad.


Per serving:

Calories 280kcal
Protein 34g
Carbohydrates 21.2g
of which sugars 7.8g
Fat 6.6g
of which saturates 1g

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