Clear some space on your table for this wholesome and comforting Moroccan Chicken Stew! Made in one pot, it features tender chicken thighs, aromatic vegetables, warm spices, and sweet chopped dates. | Gluten-Free + Dairy-Free + Grain-Free
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
INGREDIENTS
- 2 yellow or white onions (1 roughly chopped, 1 sliced)
- 2 (14 oz [400 g]) or 1 (28 oz [800 g]) can of crushed tomatoes (fire-roasted preferred)
- 1-inch piece fresh ginger (about 1 tablespoon), chopped
- 4 large garlic cloves
- 6-8 boneless, skinless chicken thighs
- Salt and black pepper, to season
- 2 tablespoons extra-virgin olive oil
- 2 large carrots, peeled and diced
- 1 tablespoon ground cumin
- 1 1/2 teaspoons 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, pitted and chopped
- Fresh parsley (optional, for garnish)
Need help with measurements? Check out the Cups to Grams Conversion Guide.
INSTRUCTIONS
- Blend: In a blender, combine the roughly chopped onion, canned tomatoes, ginger, and garlic. Blend on high until smooth. Set aside.
- Sear Chicken: Heat a large, heavy-bottomed pot over medium-high heat and add 1 tablespoon of olive oil. Season the chicken thighs with salt and pepper. Sear them in the hot oil for 3-4 minutes per side, until golden brown. Remove chicken from the pot and set aside.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Sauté the sliced onions for about 5 minutes, then add the diced carrots. Cook for another 5 minutes until the onions are soft and translucent.
- Add Spices: Stir in the cumin, cinnamon, paprika, coriander, and turmeric, cooking for 1 minute over low heat until fragrant.
- Simmer Sauce: Pour in the blended tomato mixture, bringing it to a simmer. Cook for about 3-5 minutes.
- Cook Chicken: Return the chicken to the pot, then add the chicken stock, vinegar, and sugar or honey. Bring to a simmer, cover with a lid, and cook for at least 30 minutes, stirring occasionally.
- Shred and Finish: Remove the chicken, shred it with forks, then return it to the pot along with the chopped dates. Stir well to combine.
- Garnish and Serve: Top with fresh parsley if desired. Adjust salt to taste before serving.
STORAGE INSTRUCTIONS
- Refrigerate cooled leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months in freezer-safe bags or containers, leaving about 1/4-1/2 inch of space at the top for expansion.
