Description
This Moroccan Chicken Stew is a flavorful and hearty dish featuring tender chicken thighs simmered in a richly spiced tomato and onion sauce. Enhanced with warming spices like cumin, cinnamon, turmeric, and paprika, along with the natural sweetness of dates and brown sugar, this stew delivers a perfect balance of savory and sweet. The dish is finished with fresh parsley, ideal for a comforting meal that’s both fragrant and satisfying.
Ingredients
For the Sauce:
- 1 yellow or white onion, roughly chopped
- 1 (14 oz/400 g) can crushed fire-roasted tomatoes, or 1 (28 oz/800 g) can
- 1 inch fresh ginger (about 1 tablespoon), chopped
- 4 large cloves garlic
For the Chicken and Vegetables:
- 6-8 boneless, skinless chicken thighs
- Salt & black pepper to season chicken thighs
- 2 tablespoons extra-virgin olive oil, divided
- 1 yellow or white onion, sliced
- 2 large carrots, peeled and diced
Spices:
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
Liquids and Sweeteners:
- 2 1/2 cups chicken stock (600 ml)
- 2 tablespoons light brown sugar or 1 tablespoon honey
- 1 tablespoon vinegar (15 ml)
Additional Ingredients:
- 8 Medjool dates, seeds removed and chopped into small pieces
- Fresh parsley, optional for serving
Instructions
- Blend the base: In a blender, combine the roughly chopped onion, crushed tomatoes, chopped ginger, and garlic. Blend on high speed until smooth. Set this mixture aside.
- Heat the pot: Warm a large, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil and heat until hot and shimmering.
- Sear the chicken: Season the chicken thighs on both sides with salt and black pepper. Add them to the hot pot and cook for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
- Cook onions and carrots: Add the remaining 1 tablespoon olive oil to the pot. Add the sliced onions and gently fry for about 5 minutes until soft. Then add diced carrots and cook another 5 minutes until both are tender and translucent.
- Add spices: Stir in the ground cumin, cinnamon, paprika, coriander, and turmeric. Cook the mixture gently over low heat for about 1 minute to awaken the spices.
- Add blended mixture: Pour the blended onion-tomato-ginger-garlic sauce into the pot. Bring to a gentle simmer and cook for 3-5 minutes to develop flavors.
- Simmer the stew: Return the seared chicken to the pot. Add the chicken stock, vinegar, and brown sugar (or honey). Bring everything to a simmer, then cover with a fitted lid. Let it cook for at least 30 minutes, stirring occasionally to prevent sticking.
- Shred the chicken: Remove the chicken thighs from the pot and place on a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Combine and add dates: Stir the shredded chicken back into the stew along with the chopped Medjool dates. Mix well to combine the flavors.
- Serve: Garnish with fresh parsley if desired. Taste the stew and adjust the salt seasoning as needed. Serve hot and enjoy a comforting Moroccan chicken stew.
Notes
- You can substitute honey for brown sugar for a natural sweetener alternative.
- Using fire-roasted tomatoes adds a nice depth of flavor and smokiness to the stew.
- Chicken thighs are preferred for their tenderness and moistness when cooked in stews.
- Medjool dates add a subtle sweetness that balances the warming spices perfectly.
- Serve the stew with couscous, rice, or crusty bread to make a complete meal.
