Description
A flavorful Moroccan Chicken Stew made with tender chicken thighs simmered in a rich sauce of fire-roasted tomatoes, aromatic spices, fresh ginger, garlic, and sweet medjool dates. This hearty dish balances warm earthy spices with a touch of sweetness and is naturally gluten-free, dairy-free, and grain-free.
Ingredients
For the Sauce Base
- 1 yellow or white onion, roughly chopped
- 1 (14 oz / 400 g) or 1/2 (28 oz / 800 g) crushed fire-roasted tomatoes
- 1 inch fresh ginger (about 1 tablespoon), chopped
- 4 large cloves garlic
For the Chicken & Vegetables
- 6-8 boneless, skinless chicken thighs
- Salt and black pepper, to season chicken
- 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 & Sweeteners
- 2 1/2 cups chicken stock (600 ml)
- 2 tablespoons light brown sugar or 1 tablespoon honey
- 1 tablespoon red wine vinegar (15 ml)
Finishing Touches
- 8 medjool dates, seeds removed and chopped into small pieces
- Fresh parsley (optional for serving)
Instructions
- Prepare the sauce base: In a blender, combine the roughly chopped onion, canned crushed fire-roasted tomatoes, fresh ginger, and garlic. Blend on high speed until smooth and set aside.
- Sear the chicken thighs: Warm a large, heavy-bottomed pot over medium-high heat and add 1 tablespoon of olive oil. Once hot and shimmering, season the chicken thighs with salt and black pepper on both sides. Add them to the pot and cook for about 3-4 minutes per side until golden brown. Remove chicken from the pot and set aside.
- Sauté onions and carrots: Add the remaining 1 tablespoon of olive oil to the same pot. Add the sliced onions and fry gently for about 5 minutes until soft. Then add the diced carrots and cook for another 5 minutes until the onions are translucent and carrots slightly softened.
- Add and toast spices: Stir in the ground cumin, cinnamon, paprika, coriander, and turmeric. Cook the vegetables and spices together over low heat for about 1 minute until fragrant.
- Combine with tomato mixture: Pour the blended onion and tomato mixture into the pot. Bring to a simmer and cook for 3-5 minutes to meld flavors.
- Simmer the stew: Return the seared chicken thighs to the pot. Stir in chicken stock, red wine vinegar, and brown sugar or honey. Bring everything to a gentle simmer, cover the pot with a fitted lid, and cook for at least 30 minutes, stirring occasionally to prevent sticking and promote even cooking.
- Shred the chicken: Remove the chicken thighs from the pot and place on a plate or cutting board. Use two forks to shred the meat finely. Then stir the shredded chicken back into the stew along with the chopped medjool dates.
- Finish and serve: Optionally top the stew with fresh parsley to brighten the flavors. Taste and adjust seasoning with salt if needed. Serve warm and enjoy!
Notes
- Leftovers should be cooled and stored in an airtight container.
- Refrigerate leftovers for up to 4 days.
- Freeze leftovers for up to 3 months in freezer-safe bags or containers, leaving some space for expansion.
- Use fire-roasted tomatoes for deeper flavor when possible.
- Medjool dates add natural sweetness and texture that balances the spices, but can be omitted if unavailable.
