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Moroccan Chicken Stew with Dates and Spiced Tomato Sauce Recipe

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4.4 from 8 reviews

This Moroccan Chicken Stew is a fragrant, comforting dish featuring tender chicken thighs simmered in a rich blend of spices, tomatoes, ginger, garlic, and sweet medjool dates. The stew combines traditional Moroccan flavors like cumin, cinnamon, and turmeric for a deliciously hearty meal perfect for family dinners. The chicken is first seared to lock in flavor before simmering slowly with fresh and dried ingredients to create a luscious, aromatic sauce.

Ingredients

Chicken and Seasonings

  • 6-8 boneless, skinless chicken thighs
  • Salt & black pepper, to season thighs
  • 2 tablespoons extra-virgin olive oil

Vegetables and Aromatics

  • 2 yellow or white onions (1 roughly chopped, 1 sliced)
  • 2 large carrots, peeled and diced
  • 4 large cloves garlic
  • 1 inch fresh ginger (about 1 tablespoon), chopped

Tomato Base

  • 2 (14 oz/400 g each) cans crushed tomatoes or 1 (28 oz/800 g) can crushed tomatoes, fire-roasted preferred

Spices

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

Liquids and Sweeteners

  • 2 1/2 cups chicken stock (600 ml)
  • 2 tablespoons light brown sugar or 1 tablespoon honey
  • 1 tablespoon red vinegar (15 ml)

Additional Ingredients

  • 8 medjool dates, seeds removed and chopped into small pieces
  • Fresh parsley, optional for serving

Instructions

  1. Blend Aromatics and Tomatoes: In a blender, combine the roughly chopped onion, canned tomatoes, fresh ginger, and garlic. Blend on high until smooth, then set this mixture aside for later use.
  2. Heat the Pot: Warm a large, heavy-bottom pot over medium-high heat. Add 1 tablespoon of olive oil and heat until it is hot and shimmering.
  3. Sear the Chicken Thighs: Season the chicken thighs on both sides with salt and black pepper. Add them to the hot pot and cook for about 3-4 minutes on each side, or until the outsides are golden brown. Remove the chicken from the pot and set it aside.
  4. Sauté Onions and Carrots: Add the remaining 1 tablespoon of olive oil to the pot. Add the sliced onions and gently fry for about 5 minutes. Then add the diced carrots and continue cooking for another 5 minutes, or until the onions are soft and translucent.
  5. Add Spices: Sprinkle in the ground cumin, cinnamon, paprika, coriander, and turmeric. Gently fry the onions and carrots with the spices over low heat for 1 minute to enhance the flavors.
  6. Add Tomato Mixture: Pour the blended onion and tomato mixture into the pot. Bring it to a simmer and let cook for 3-5 minutes to thicken slightly.
  7. Simmer with Chicken and Stock: Return the seared chicken thighs to the pot. Stir in the chicken stock, red vinegar, and brown sugar (or honey). Bring everything to a simmer, then cover the pot with a fitted lid. Let it cook gently for at least 30 minutes, stirring occasionally to prevent sticking.
  8. Shred the Chicken: Remove the chicken thighs from the pot and place them on a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces.
  9. Combine Chicken and Dates: Stir the shredded chicken back into the pot along with the chopped medjool dates, allowing the sweetness to infuse the stew.
  10. Serve: If desired, sprinkle with fresh parsley for a burst of color and freshness. Taste the stew and adjust seasoning with salt if needed. Serve hot.

Notes

  • Fire-roasted tomatoes add a deeper smoky flavor to the stew.
  • Medjool dates provide a natural sweetness that balances the spices.
  • You can substitute chicken thighs with chicken breasts, but thighs stay more tender during simmering.
  • Serve over couscous, rice, or with crusty bread for a complete meal.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.

Find it online: https://recipeplenty.com/moroccan-chicken-stew-with-dates-and-spiced-tomato-sauce-recipe/