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Moroccan Chicken Stew Recipe

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4.4 from 77 reviews

A fragrant and comforting Moroccan Chicken Stew featuring tender boneless chicken thighs simmered in a spiced tomato-based sauce with carrots, medjool dates, and warm spices like cinnamon, cumin, and turmeric. This stew balances savory and sweet flavors complemented by fresh parsley, perfect for a hearty meal.

Ingredients

Main Ingredients

  • 6-8 boneless, skinless chicken thighs
  • 2 yellow or white onions (1 roughly chopped and 1 sliced)
  • 2 (14 oz [400 g]) or 1 (28 oz [800 g]) crushed tomatoes, fire-roasted preferable
  • 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
  • 2 1/2 cups chicken stock (600 ml)
  • 2 tablespoons light brown sugar or 1 tablespoon honey
  • 1 tablespoon red wine vinegar (15 ml)
  • 2 tablespoons extra-virgin olive oil
  • Salt and black pepper to season chicken thighs

Spices

  • 1 tablespoon ground cumin
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric

Garnish

  • Fresh parsley, optional for serving

Instructions

  1. Blend the base: In a blender, combine the roughly chopped onion, canned crushed tomatoes, chopped ginger, and garlic. Blend on high until smooth and set aside.
  2. Sear the chicken: Heat a large, heavy-bottom pot over medium-high heat. Add 1 tablespoon of olive oil and heat until hot and shimmering. Season chicken thighs with salt and pepper on both sides. Add the chicken to the pot and sear for 3-4 minutes on each side until golden brown. Remove from the pot and set aside.
  3. Sauté vegetables: 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. Add the diced carrots and cook another 5 minutes.
  4. Add spices: Stir in ground cumin, cinnamon, paprika, coriander, and turmeric. Fry the onion and carrot mixture with the spices for 1 minute over low heat to toast the spices and release their aroma.
  5. Add blended mixture and simmer: Pour in the blended onion and tomato mixture into the pot. Bring it to a simmer and cook for around 3-5 minutes to develop flavors.
  6. Combine chicken and liquids: Return the seared chicken to the pot. Pour in the chicken stock, red wine vinegar, and add the light brown sugar or honey. Stir to combine. Bring the stew to a simmer, then cover with a fitted lid.
  7. Simmer the stew: Cook the stew gently over low heat for at least 30 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
  8. Shred chicken and add dates: Remove the chicken from the pot and place on a plate or cutting board. Shred the chicken using two forks. Return the shredded chicken to the pot, along with the chopped medjool dates. Stir well.
  9. Final seasoning and serving: Top the stew with fresh parsley if desired. Taste and adjust seasoning with salt as needed. Serve the stew hot.

Notes

  • Leftovers: Cool leftovers and store in an airtight container.
  • Refrigerate leftovers for up to 4 days.
  • Freeze leftovers for up to 3 months in freezer-safe bags or containers. Leave about 1/4-1/2 inch space at the top of the container to allow room for expansion during freezing.

Find it online: https://deliciousyum.com/moroccan-chicken-stew-recipe/