Moroccan Chicken Wing Stew
When you want something hearty yet light and still filling, this Moroccan Chicken Wing Stew is for you. It uses budget friendly chicken wings, my homemade Ras el Hanout Spice Mix and nourishing vegetables such as carrots and sweet potatoes. It’s clean eating comfort food that’s perfect for meal prep or as a family dinner.
Original Post: June 2022 | Post Updated: December 2025
I love chicken wings in stew-based recipes such as Filipino Chicken Adobo or with Jamaican or Caribbean flavors, so I wanted to create a Mediterranean version with a warm flavor profile that was flavorful yet light enough to be Whole30 or anti-inflammatory compliant.
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Why this recipe works
- Budget Friendly: Use fresh wings or use defrosted frozen wings.
- Clean Eating Compliant: Similiar to my Whole30 Beef Stew, this recipe is naturally gluten free and doesn’t use any additional thickeners. Plus the seasoning is homemade. To make it Whole30, use a no sugar added/organic tomato paste.
- Veggie Forward and Nutrient Dense: This Chicken Wing Stew is delicious and filling on its own. It’s also amazing with Garlic Turmeric Rice, Rosemary Sweet Potato Mash or Root Vegetable Mash.
Ingredients you’ll need
- Extra virgin olive oil.
- Chicken wings.
- White onion.
- Carrots.
- Sweet potato.
- Garlic cloves.
- Chicken broth. Look for low sodium chicken broth without sugar added.
- Tomato paste.
- Ras el Hanout Spice Mix. This is a homemade blend of cumin, turmeric, ginger, paprika, coriander, cinnamon, seasme seeds, red chili flakes, nutmeg, black pepper and optional salt.
How to make Chicken Wing Stew
Step One: In a large dutch oven or pot over medium heat, add the olive oil. Add the onions and carrots and let them cook for about 5-7 minutes or until the onions start to sweat. Then add the garlic and let it cook for 1-2 minutes, continuing to stir.
Step Two: Push the veggies to the side and add in the chicken wings. Sprinkle the seasoning evenly over the chicken and veggies. Let it sear for 2-3 minutes.
Step Three: Add the sweet potatoes and pour in the chicken broth and add the tomato paste. Give it a stir to combine.
Step Four: Place the lid on and bring to a boil then turn it down to a simmer. Simmer with the lid on for about 40-45 min. Then remove the lid for the last 20 minutes of cooking. Chicken should fall off the bone and the sweet potatoes should be tender.
Storing and reheating
Store any leftovers in an airtight container for 2-3 days. Reheat on the stove top on low or use the microwave for 1-2 minutes.
Helpful tips for this Chicken Wing Stew recipe
- Sear the wings for extra flavor.
- The skin can be removed but I suggest keeping the skin on for flavor in the broth.
- Let the chicken wings simmer slowly, don’t rush the process.
- Adjust the broth to the thickness you like- reduce it down or add more broth.
Serving suggestions
- Serve this over cauliflower rice, regular rice, or quinoa.
- Dip your favorite crusty bread, pita bread, or lavash.
- Pair with Roasted Za’atar Potatoes, Mediterranean Roasted Red Potatoes and Broccoli, Whole30 Mashed Potatoes or Cumin Sweet Potatoes.
- The flavors from this Chicken Wing Stew would also be delicious with chunks of stew beef or lamb or keep it vegetarian and substitute it with tofu or something like chickpeas or other vegetables.
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Moroccan Chicken Wing Stew
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Equipment
Ingredients
- 1-2 tablespoons extra virgin olive oil
- 2 pounds chicken wings bone-in
- 1 small white onion large dice
- 4 medium carrots about 1 cup peeled and chopped
- 2 cups sweet potato peeled and cubed
- 3-4 garlic cloves
- 32 ounces Chicken broth
- 2 tbsp tomato paste
Ras el Hanout Spice
- 2 teaspoon cumin
- 2 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon sesame seeds
- 1/2 teaspoon black pepper
- 1/2 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon nutmeg
Instructions
- In a large dutch oven or pot over medium heat, add the olive oil. Add the onions and carrots and let them cook for about 5-7 minutes or until the onions start to sweat. Then add the garlic and let it cook for 1-2 minutes, continuing to stir.
- Push the veggies to the side and add in the chicken wings. Sprinkle the seasoning evenly over the chicken and veggies. Let it sear for 2-3 minutes.
- Add the sweet potatoes and pour in the chicken broth and add the tomato paste. Give it a stir to combine.
- Place the lid on and bring to a boil then turn it down to a simmer. Simmer with the lid on for about 40-45 min. Then remove the lid for the last 20 minutes of cooking. Chicken should fall off the bone and the sweet potatoes should be tender.
Notes
- Sear the wings for extra flavor.
- The skin can be removed but I suggest keeping the skin on for flavor in the broth.
- Let the chicken wings simmer slowly, don’t rush the process.
- Adjust the broth to the thickness you like- reduce it down or add more broth.
Nutrition
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