Description
This Moroccan chicken stew is made with warm spices, tender chicken thighs, vegetables, and dates for a rich and comforting dish.
Ingredients
- 2 onions (1 chopped, 1 sliced)
- 2 cans crushed tomatoes (28 oz total)
- 1 inch fresh ginger, chopped
- 4 cloves garlic
- 6–8 chicken thighs, boneless and skinless
- Salt and black pepper
- 2 tbsp olive oil
- 2 carrots, diced
- 1 tbsp ground cumin
- 1 1/2 tsp cinnamon
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp turmeric
- 2 1/2 cups chicken stock
- 2 tbsp brown sugar or honey
- 1 tbsp red wine vinegar
- 8 medjool dates, chopped
- Fresh parsley (optional)
Instructions
- Blend chopped onion, tomatoes, ginger, and garlic until smooth.
- Heat oil in a pot and sear chicken thighs until golden, then set aside.
- Sauté sliced onion and carrots until soft.
- Add spices and cook for 1 minute.
- Pour in blended tomato mixture and simmer for 3–5 minutes.
- Return chicken to pot, add stock, vinegar, and sugar.
- Cover and simmer for 30–40 minutes.
- Shred chicken and return to pot with chopped dates.
- Stir well, adjust seasoning, and serve with parsley.
Notes
- Store in fridge up to 4 days.
- Freeze up to 3 months.
- Flavor improves after resting overnight.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Moroccan