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Moroccan Chicken Stew

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A comforting Moroccan Chicken Stew filled with aromatic spices and tender chicken, perfect for any gathering.

Ingredients

  • 2 yellow or white onions (1 roughly chopped, 1 sliced)
  • 2 (14 oz) or 1 (28 oz) crushed tomatoes (fire-roasted recommended)
  • 1 inch fresh ginger (about 1 tablespoon), chopped
  • 4 large cloves garlic
  • 6-8 boneless, skinless chicken thighs
  • Salt & black pepper to season thighs
  • 2 tablespoons extra-virgin olive oil
  • 2 large carrots, peeled and diced
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons 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 red wine vinegar (15 ml)
  • 8 medjool dates, seeds removed and chopped
  • Fresh parsley (optional for serving)

Instructions

  1. Blend the Base: In a blender, combine the roughly chopped onion, crushed tomatoes, ginger, and garlic. Blend on high until smooth, then set aside.
  2. Sear the Chicken: Heat a large, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil and heat until shimmery. Season the chicken thighs with salt and pepper. Add them to the hot pan and cook for about 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
  3. Cook the Vegetables: In the same pot, add the remaining 1 tablespoon of olive oil. Add the sliced onions and gently fry them for about 5 minutes. Then, add the diced carrots and cook for another 5 minutes, or until the onions are soft and translucent.
  4. Add the Spices: Stir in the ground spices (cumin, cinnamon, paprika, coriander, and turmeric) and gently fry them with the vegetables for 1 minute to release their aromas.
  5. Combine: Pour the blended onion and tomato mixture back into the pot. Bring it to a simmer and cook for about 3-5 minutes to thicken slightly.
  6. Finish Cooking the Chicken: Return the seared chicken to the pot. Stir in the chicken stock, vinegar, and sugar. Bring everything to a simmer, then cover the pot with a fitted lid and let it cook for at least 30 minutes. Stir occasionally.
  7. Shred the Chicken: After 30 minutes, remove the chicken and transfer it to a plate. Use two forks to shred the chicken, then return it to the pot along with the chopped dates.
  8. Serve: Top with fresh parsley if desired. Taste and season with salt as needed before serving.

Notes

Use high-quality ingredients for the best flavor. Adjust spice levels to taste.

Find it online: https://WWW.quickforkfix.com/moroccan-chicken-stew/