Moroccan Chicken Stew Spices (Print)
Chicken thighs, carrots, and aromatic Moroccan spices simmered in a hearty, tomato-rich blend with dates.
# Ingredients:
→ Base Aromatics
01 -
2 yellow or white onions (1 roughly chopped, 1 thinly sliced)
02 -
1 tablespoon fresh ginger, chopped
03 -
4 large garlic cloves
→ Vegetables
04 -
2 large carrots, peeled and diced
→ Proteins
05 -
6–8 boneless, skinless chicken thighs
→ Pantry & Liquids
06 -
800 g fire-roasted crushed tomatoes
07 -
2 tablespoons extra-virgin olive oil
08 -
600 ml chicken stock
09 -
15 ml red wine vinegar
→ Seasoning & Spices
10 -
Salt and freshly ground black pepper, to taste
11 -
1 tablespoon ground cumin
12 -
1 1/2 teaspoons ground cinnamon
13 -
1 teaspoon paprika
14 -
1 teaspoon ground coriander
15 -
1 teaspoon ground turmeric
→ Finishing & Garnish
16 -
2 tablespoons light brown sugar or 1 tablespoon honey
17 -
8 medjool dates, pitted and finely chopped
18 -
Fresh parsley, chopped, for serving (optional)
# Steps:
01 -
Place the roughly chopped onion, crushed tomatoes, chopped ginger, and garlic cloves into a blender. Process until completely smooth and set the purée aside.
02 -
Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Season chicken with salt and black pepper, then sear thighs for 3–4 minutes per side until golden. Remove and set aside.
03 -
Add remaining olive oil to the pot. Add sliced onions and cook for 5 minutes, stirring frequently, until just softened. Stir in diced carrots and cook for an additional 5 minutes, allowing the onions to become translucent.
04 -
Lower heat and add ground cumin, cinnamon, paprika, coriander, and turmeric. Sauté for 1 minute, stirring constantly, to release their aromatic flavors.
05 -
Pour the prepared onion-tomato purée into the pot. Stir well and bring to a gentle simmer. Cook for 3–5 minutes, stirring occasionally.
06 -
Return seared chicken to the pot. Add chicken stock, red wine vinegar, and brown sugar or honey. Stir, cover, and simmer gently for 30 minutes, stirring occasionally.
07 -
Transfer chicken to a board and shred into bite-size pieces with two forks. Return to the pot along with chopped medjool dates. Mix well and gently heat through.
08 -
Taste and adjust seasoning with salt if needed. Serve hot, garnished with chopped fresh parsley if desired.
# Additional Notes:
01 -
The stew tastes even richer if prepared a day ahead; leftovers keep in an airtight container for up to 4 days, or freeze for up to 3 months, leaving space for expansion.