Moroccan Chicken Stew Spices (Print Version)
# Ingredients:
→ Base Aromatics
01 -
2 yellow or white onions, 1 roughly chopped and 1 thinly sliced
02 -
1 inch (approximately 1 tablespoon) fresh ginger, chopped
03 -
4 large garlic cloves
→ Vegetables
04 -
2 large carrots, peeled and diced
→ Proteins
05 -
6–8 boneless, skinless chicken thighs
→ Pantry & Liquids
06 -
2 cans (400 g each) or 1 can (800 g) crushed tomatoes, ideally fire-roasted
07 -
2 tablespoons extra-virgin olive oil
08 -
2 1/2 cups (600 ml) chicken stock
09 -
1 tablespoon red wine vinegar (15 ml)
→ Seasoning & Spices
10 -
Salt and freshly ground black pepper, to season chicken thighs and to taste
11 -
1 tablespoon ground cumin
12 -
1 1/2 teaspoons ground cinnamon
13 -
1 teaspoon paprika
14 -
1 teaspoon ground coriander
15 -
1 teaspoon ground turmeric
→ Finishing & Garnish
16 -
2 tablespoons light brown sugar or 1 tablespoon honey
17 -
8 medjool dates, pitted and finely chopped
18 -
Fresh parsley, chopped, for serving (optional)
# Instructions:
01 -
Combine the roughly chopped onion, crushed tomatoes, chopped ginger, and garlic cloves in a blender. Blend until a smooth purée forms. Set aside.
02 -
Preheat a large heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil and heat until shimmering. Season chicken thighs with salt and black pepper. Sear thighs for approximately 3–4 minutes per side until golden brown. Transfer seared chicken to a plate.
03 -
Add the remaining tablespoon of olive oil to the pot. Stir in the sliced onions and cook for 5 minutes, stirring often, until just softened. Add diced carrots and continue to cook for another 5 minutes until onions are translucent.
04 -
Add ground cumin, ground cinnamon, paprika, ground coriander, and turmeric to the vegetables. Sauté gently for 1 minute over low heat, stirring constantly, to release aromas.
05 -
Pour the blended onion and tomato purée into the pot. Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring occasionally.
06 -
Return seared chicken thighs to the pot. Add chicken stock, red wine vinegar, and brown sugar or honey. Stir to combine. Bring to a simmer, cover with a well-fitting lid, and cook for 30 minutes, stirring occasionally.
07 -
Transfer the chicken to a cutting board or plate. Shred into bite-size pieces using two forks. Return shredded chicken to the pot along with chopped medjool dates. Stir well and gently heat through.
08 -
Taste the stew and adjust seasoning with salt as needed. Serve hot, garnished with freshly chopped parsley if desired.
# Notes:
01 -
Stew develops deeper flavours if prepared a day ahead; store cooled leftovers in an airtight container for up to 4 days or freeze for up to 3 months, leaving space for liquid expansion.