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Moroccan Chicken Stew Recipe

Moroccan Chicken Stew Recipe
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★★★★★

5.1 from 15 reviews

This Moroccan Chicken Stew is a flavorful and aromatic dish that combines tender chicken with a blend of warm spices, sweet dates, and savory vegetables. Perfect for a cozy night in or for entertaining guests.

Ingredients

Scale

For the Chicken Stew:

  • 2 yellow or white onions, (1 roughly chopped and 1 sliced)
  • 2 (14 oz 400 g) or 1 (28 oz 800g) crushed tomatoes, fire-roasted tomatoes are preferable
  • 1 inch fresh ginger (about 1 tablespoon), chopped
  • 4 large cloves garlic
  • 6–8 boneless, skinless chicken thighs
  • salt & black pepper to season thighs
  • 2 tablespoons extra-virgin olive oil
  • 2 large carrots, peeled and diced
  • 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 wine vinegar (15 ml)
  • 8 medjool dates, seeds removed and chopped into small pieces
  • fresh parsley, optional for serving

Instructions

  1. In a blender: Add the roughly chopped onion, canned tomatoes, ginger, and garlic. Blend on high until smooth. Set aside.
  2. Warm a large, heavy bottom pot over a medium-high heat. Add 1 tablespoon oil to the pan. Heat until hot and shimmery.
  3. 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.
  4. 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.
  5. Add the ground spices: cumin, cinnamon, paprika, coriander, and turmeric. Gently fry onions and carrot in spices 1 minute over low heat.
  6. Pour the blended onion and tomato mixture into the pan. Bring to a simmer and cook about 3-5 minutes.
  7. 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.
  8. Remove the chicken and transfer to a 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.
  9. Top with fresh parsley to freshen up if desired. Taste and season with salt as needed and serve.

Notes

  • You can serve this stew with couscous, rice, or crusty bread to soak up the delicious sauce.
  • Adjust the sweetness by adding more or less sugar/honey according to your taste preferences.

Nutrition

Keywords: Moroccan Chicken Stew, Chicken Stew Recipe, Moroccan Recipe, One-Pot Meal

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