Moroccan Chicken Stew (Print)

Succulent chicken thighs in a fragrant sauce of cumin, cinnamon and turmeric, enriched with sweet dates and fresh vegetables.

# Ingredients:

→ Aromatics

01 - 2 yellow or white onions (1 roughly chopped and 1 sliced)
02 - 4 large cloves garlic
03 - 2.5 cm fresh ginger (about 1 tablespoon), chopped

→ Proteins

04 - 6-8 boneless, skinless chicken thighs

→ Vegetables

05 - 2 large carrots, peeled and diced
06 - 800g crushed tomatoes, preferably fire-roasted

→ Spices & Seasonings

07 - 1 tablespoon ground cumin
08 - 1 1/2 teaspoon ground cinnamon
09 - 1 teaspoon paprika
10 - 1 teaspoon ground coriander
11 - 1 teaspoon ground turmeric
12 - Salt and freshly ground black pepper

→ Liquids

13 - 600 ml chicken stock
14 - 1 tablespoon red wine vinegar
15 - 2 tablespoons extra-virgin olive oil

→ Sweeteners

16 - 2 tablespoons light brown sugar or 1 tablespoon honey
17 - 8 medjool dates, pitted and finely chopped

→ Garnish

18 - Fresh parsley, chopped

# Directions:

01 - In a blender, combine the roughly chopped onion, canned tomatoes, ginger and garlic. Blend on high until smooth. Set aside.
02 - Heat a large, heavy-bottomed pot over medium-high heat. Add 1 tablespoon oil and heat until shimmering. Season chicken thighs with salt and pepper on both sides, then sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
03 - Add remaining tablespoon of olive oil to the pot. Add sliced onions and cook for 5 minutes, then add diced carrots. Cook for another 5 minutes until onions are soft and translucent.
04 - Add cumin, cinnamon, paprika, coriander and turmeric to the vegetables. Gently cook over low heat for 1 minute until fragrant.
05 - Pour the blended onion and tomato mixture into the pot. Bring to a simmer and cook for 3-5 minutes to meld flavors.
06 - Return seared chicken to the pot. Add chicken stock, vinegar, and sugar or honey. Bring to a simmer, cover with a fitted lid, and cook for at least 30 minutes, stirring occasionally.
07 - Remove chicken from the pot and transfer to a plate. Shred with two forks, then return the shredded meat to the pot.
08 - Stir in the chopped dates. Taste and adjust seasoning with salt as needed.
09 - Garnish with fresh chopped parsley and serve hot.

# Notes:

01 - This stew can be made ahead and refrigerated for up to 3 days; flavors will deepen over time.
02 - For a thicker consistency, simmer uncovered for the last 10 minutes of cooking.
03 - Serve with couscous, flatbread, or rice to complete the meal.