Chicken Stew Moroccan Spices (Print Version)
Chicken thighs and carrots get nice and tender with Moroccan spices, dates, and tomatoes simmered together in a rich, comforting sauce.
# Ingredients:
→ Base Aromatics
01 -
4 cloves of garlic
02 -
1 tablespoon chopped fresh ginger
03 -
2 onions, one sliced thin and one roughly chopped (either white or yellow)
→ Vegetables
04 -
Dice up 2 big carrots after peeling them
→ Proteins
05 -
6 to 8 chicken thighs, boneless and skinless
→ Pantry & Liquids
06 -
15 ml red wine vinegar
07 -
600 ml chicken stock
08 -
2 tablespoons extra-virgin olive oil
09 -
800 grams fire-roasted crushed tomatoes
→ Seasoning & Spices
10 -
1 teaspoon turmeric, ground
11 -
1 teaspoon coriander, ground
12 -
1 teaspoon paprika
13 -
1 1/2 teaspoons ground cinnamon
14 -
1 tablespoon cumin powder
15 -
Salt and freshly cracked black pepper, as much as you like
→ Finishing & Garnish
16 -
Chopped fresh parsley for topping if you want
17 -
8 medjool dates, pit them and chop really fine
18 -
2 tablespoons brown sugar or swap for 1 tablespoon honey
# Steps:
01 -
Give it a last taste, fix the salt if you think it needs it. Dish it out hot and throw on some parsley if that sounds good.
02 -
Pull the chicken out and use two forks to tear it into pieces. Slide the meat right back in the pot with those chopped dates. Give everything a solid stir and heat till it's all warmed up.
03 -
Get your chicken back in the pot. Pour in the chicken broth, vinegar, and toss in honey or brown sugar. Mix it, pop the lid on, and let it cook easy for 30 minutes, giving it a stir now and then.
04 -
Tip that smooth onion-tomato blend into your pot. Stir it up and let it gently bubble for a few minutes, giving it an occasional stir.
05 -
Turn the heat low. Sprinkle in your spices: turmeric, cumin, coriander, cinnamon, and paprika. Keep stirring for about a minute for the flavors to pop.
06 -
Add a bit more olive oil to your pot. Drop in all the sliced onions. Cook them for 5 minutes, making sure to stir a lot so they don’t stick. Toss in your diced carrots and keep cooking and stirring for 5 minutes. Let the onions go see-through.
07 -
Pour 1 tablespoon oil into your big pot and warm it on medium-high. Sprinkle salt and pepper on your chicken. Brown each piece for around 3–4 minutes per side till golden, then move to a plate.
08 -
In a blender, toss in the rough chopped onion, those crushed tomatoes, ginger, and all the garlic. Blend till creamy smooth, then leave it aside for a bit.
# Notes:
01 -
If you can, make this a day before eating — it just gets better. Stash leftovers sealed up in the fridge for about 4 days. Chuck it in the freezer too (don’t pack it full) and it’ll last up to 3 months.