Ingredients
Produce
- 2 yellow or white onions (1 roughly chopped, 1 sliced)
- 1 inch fresh ginger (about 1 tablespoon), chopped
- 4 large cloves garlic
- 2 large carrots, peeled and diced
- 8 medjool dates, seeds removed and chopped into small pieces
- Fresh parsley, optional for serving
Meat
- 6-8 boneless, skinless chicken thighs
Canned Goods
- 2 (14 oz / 400 g) or 1 (28 oz / 800 g) crushed tomatoes, fire-roasted preferred
Pantry
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon ground cumin
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 1/2 cups chicken stock (600 ml)
- 2 tablespoons light brown sugar or 1 tablespoon honey
- 1 tablespoon vinegar (15 ml)
- Salt & black pepper to season
Instructions
- Prepare Blended Tomato Base: In a blender, combine the roughly chopped onion, fire-roasted crushed tomatoes, chopped fresh ginger, and garlic cloves. Blend on high speed until the mixture is smooth. Set aside for later use.
- Heat the Pan and Add Oil: Warm a large, heavy-bottom pot over medium-high heat. Add 1 tablespoon of extra-virgin olive oil and heat it until it shimmers, indicating it’s hot enough for searing.
- Season and Sear Chicken: Season both sides of the chicken thighs with salt and black pepper. Place the chicken in the hot pot and sear for 3-4 minutes on each side until the skinless thighs are golden brown. Remove the chicken from the pot and set aside.
- Sauté Onions and Carrots: Add the remaining 1 tablespoon of olive oil to the pot. Add the sliced onions and gently fry for about 5 minutes until soft and translucent. Then, add the diced carrots and cook for another 5 minutes, stirring occasionally.
- Add Spices: Add ground cumin, cinnamon, paprika, coriander, and turmeric to the onions and carrots. Cook gently over low heat for about 1 minute to release the spice aromas without burning.
- Add Blended Tomato Mixture: Pour the blended tomato and onion mixture into the pot with the sautéed vegetables. Bring to a gentle simmer and cook for 3-5 minutes to integrate the flavors.
- Simmer Chicken Stew: Return the seared chicken thighs to the pot. Add the chicken stock, vinegar, and light brown sugar (or honey). Bring everything to a simmer, then cover the pot with a fitted lid. Let the stew cook for at least 30 minutes, stirring occasionally to prevent sticking.
- Remove and Shred Chicken: After cooking, remove the chicken thighs from the pot and transfer them to a plate or cutting board. Use forks to shred the chicken into bite-sized pieces.
- Incorporate Shredded Chicken and Dates: Stir the shredded chicken back into the pot along with the chopped medjool dates. Continue to cook for a few minutes to meld the flavors together.
- Garnish and Serve: Taste the stew and adjust seasoning with salt if necessary. Sprinkle fresh parsley over the top for a fresh, herbal finish. Serve warm, ideally with couscous or crusty bread for a complete meal.
Notes
- Fire-roasted tomatoes add a smoky depth, but regular crushed tomatoes can be used as a substitute.
- Medjool dates provide natural sweetness; if unavailable, dried apricots or raisins can be alternatives.
- Adjust the amount of cinnamon and cumin based on spice preference.
- This stew pairs well with couscous, rice, or crusty bread.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
