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Moroccan Chicken Stew with Dates and Spiced Tomatoes Recipe

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4.3 from 6 reviews

This Moroccan Chicken Stew is a hearty and flavorful dish featuring tender chicken thighs simmered in a fragrant blend of spices, fire-roasted tomatoes, and a touch of sweetness from medjool dates and brown sugar. Perfect for a comforting dinner, it combines warm cumin, cinnamon, turmeric, and coriander with fresh ginger and garlic for an authentic North African taste.

Ingredients

Main Ingredients

  • 6-8 boneless, skinless chicken thighs
  • Salt & black pepper, to season chicken thighs
  • 2 tablespoons extra-virgin olive oil
  • 2 yellow or white onions (1 roughly chopped, 1 sliced)
  • 2 (14 oz/400 g) or 1 (28 oz/800 g) crushed tomatoes, preferably fire-roasted
  • 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
  • Fresh parsley, optional for serving

Spices and Seasonings

  • 1 tablespoon ground cumin
  • 1 1/2 teaspoon 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 vinegar (15 ml)

Instructions

  1. Blend Base Ingredients: In a blender, combine the roughly chopped onion, canned fire-roasted tomatoes, fresh ginger, and garlic. Blend on high speed until the mixture is smooth. Set aside this aromatic sauce base.
  2. Heat the Pot: Warm a large, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil and heat until it becomes hot and shimmery.
  3. Sear the Chicken: Season the chicken thighs on both sides with salt and black pepper. Place them in the hot pot and sear each side for 3-4 minutes until golden brown. Remove the chicken and set aside for later.
  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 until soft. Then add the diced carrots and continue cooking for another 5 minutes until the onions are translucent and carrots slightly tender.
  5. Add Spices: Stir in the ground cumin, cinnamon, paprika, coriander, and turmeric. Gently fry the vegetables with the spices for 1 minute over low heat to release aromas.
  6. Simmer Base: Pour the blended tomato and onion mixture into the pot. Bring it to a simmer and cook for 3-5 minutes to meld the flavors.
  7. Add Chicken and Simmer: Return the seared chicken thighs to the pot. Stir in chicken stock, red vinegar, and brown sugar (or honey). Bring the stew back to a simmer, then cover with a fitted lid. Let it cook gently for at least 30 minutes, stirring occasionally.
  8. Shred Chicken: Remove the chicken from the pot and place on a plate or cutting board. Use two forks to shred the meat into bite-sized pieces.
  9. Finish Stew: Stir the shredded chicken back into the pot along with the chopped medjool dates. This adds natural sweetness and texture to the stew.
  10. Serve: Garnish with fresh parsley if desired. Taste and adjust seasoning with salt as needed. Serve warm and enjoy your rich Moroccan Chicken Stew.

Notes

  • Fire-roasted tomatoes add a smoky depth of flavor but can be substituted with regular crushed tomatoes if unavailable.
  • Medjool dates provide sweetness and texture; if unavailable, dried apricots or raisins can be alternatives.
  • You can use honey instead of brown sugar for a natural sweetener.
  • Serve with couscous, rice, or warm crusty bread to soak up the flavorful sauce.
  • Adjust spices according to your heat preference; add a pinch of cayenne for a spicy kick.

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