Moroccan Chicken Stew with Green Beans

  • Recipe courtesy of Patrick Decker
Total Time:
40 min
20 min
Inactive Prep:
20 min
4 servings


  • 2 tablespoons olive or vegetable oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon tandoori spice
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon tomato paste
  • 2 cups chicken stock
  • One 28-ounce can whole peeled tomatoes, lightly crushed
  • 1 cup red lentils
  • 1 tablespoon honey
  • 1/2 pound green beans, stems trimmed, cut into 1-inch pieces
  • 3 to 4 cups shredded chicken (from 1 rotisserie chicken)
  • Zest of 1 lemon
  • Salt and ground black pepper
  • 4 cups steamed white rice, such as Jasmine
  • Chopped fresh cilantro, to garnish


Place a large high-sided saute pan over medium heat with the oil. Add the onion and garlic to the pan and cook, stirring often, until just tender, 3 to 4 minutes. Add the tandoori spice, cinnamon and tomato paste to the pan and continue cooking until caramelized and very aromatic, about 2 minutes.

Add the chicken stock, tomatoes, lentils and honey and bring the liquid up to a boil while scraping any caramelized bits up from the bottom of the pan. Reduce the heat to medium-low and simmer until the lentils are almost cooked through, about 10 minutes. Add the green beans, chicken and lemon zest to the pan and continue cooking until the lentils and beans are cooked through, 2 to 3 minutes. Season with salt and pepper.

Serve the stew over steamed white rice garnished with cilantro.


Cook's Note: When it comes to crushing canned whole peeled tomatoes, I've been taught two very effective tricks. There's the Rachael Ray approach, which employs a potato masher to gently smoosh and shred the tomatoes once they're added to the pan. There's also the Rachael Ray Prep Kitchen method (@RRShowCooks if you want to follow them on Twitter), where a pair of kitchen shears snip at the still-in-can tomatoes in order to chop them up before adding them to the pan. Either method is winner, winner chicken dinner.