Moroccan Chicken Stew
A savory Moroccan Chicken Stew made with warm spices, tender chicken, aromatic veggies and dates.
Equipment
- blender
- large pot
Ingredients
Vegetables
- 2 units yellow or white onions 1 roughly chopped and 1 sliced
- 2 cans (14 oz) crushed tomatoes fire-roasted tomatoes are preferable
- 1 inch fresh ginger about 1 tablespoon, chopped
- 4 cloves garlic
- 2 large carrots peeled and diced
Meat
- 6-8 units boneless, skinless chicken thighs
Spices and Seasonings
- 1 tablespoon ground cumin
- 1.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- salt to season thighs
- black pepper to season thighs
Liquids and Sweeteners
- 2 tablespoons extra-virgin olive oil
- 2.5 cups chicken stock (600 ml)
- 2 tablespoons light brown sugar or 1 tablespoon honey
- 1 tablespoon red wine vinegar (15 ml)
- 8 units medjool dates seeds removed and chopped into small pieces
Garnish
- fresh parsley optional for serving
Instructions
Cooking Instructions
- In a blender: Add the roughly chopped onion, canned tomatoes, ginger and garlic. Blend on high until smooth. Set aside.
- Warm a large, heavy bottom pot over a medium-high heat. Add 1 tablespoon oil to the pan. Heat until hot and shimmery.
- Season chicken thighs with salt and pepper on both sides. Add the seasoned chicken to the hot pan. Cook about 3-4 minutes on each side to sear the outsides of the chicken until golden brown. Remove the chicken from the pan and set aside for later.
- Warm the remaining 1 tablespoon of olive oil to the pan. Add the sliced onions. Gently fry for about 5 then add the sliced carrots. Cook another 5 minutes until the onions are soft and translucent.
- Add the ground spices: cumin, cinnamon, paprika, coriander and turmeric. Gently fry onions and carrot in spices 1 minute over a low heat.
- Pour the blended onion and tomato mixture into the pan. Bring to a simmer and cook about 3-5 minutes.
- Add the seared chicken back to the pot. Stir in the chicken stock, vinegar and sugar. Bring to a simmer then cover the pot with a fitted lid. Let cook at least 30 minutes. Every so often, stir the pot.
- Remove the chicken and transfer to plate or cutting board. Use a couple of forks to shred then stir the shredded chicken back into the pot along with the chopped dates.
- Top with fresh parsley to fresh up if desired. Taste and season with salt as needed and serve.
Notes
Cool leftovers are stored in an airtight container. Refrigerate up to 4 days. Freeze up to 3 months in freeze safe bags or containers. Leave about ¼-1/2 inch space at the top of the container to leave room for expansion as it freezes.
Nutrition
Serving: 310g (1.25 cups)Calories: 445kcalCarbohydrates: 39gProtein: 24gFat: 22gSaturated Fat: 6gMonounsaturated Fat: 15gFiber: 4gSugar: 26g
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