Ingredients
For the Sauce:
- 1 yellow or white onion, roughly chopped
- 2 (14 oz / 400 g) crushed tomatoes or 1 (28 oz / 800 g) fire-roasted crushed tomatoes
- 1 inch fresh ginger (about 1 tablespoon), chopped
- 4 large cloves garlic
For the Chicken and Stew:
- 6-8 boneless, skinless chicken thighs
- Salt & black pepper, to season
- 2 tablespoons extra-virgin olive oil, divided
- 1 yellow or white onion, sliced
- 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 vinegar (15 ml)
- 8 medjool dates, seeds removed and chopped into small pieces
- Fresh parsley, optional for serving
Instructions
- Blend the Base: Add the roughly chopped onion, canned tomatoes, ginger, and garlic into a blender. Blend on high until the mixture is smooth. Set aside to use later.
- Heat the Pot and Oil: Warm a large, heavy bottomed pot over medium-high heat. Add 1 tablespoon of olive oil and heat until hot and shimmering.
- Season and Sear Chicken: Season the chicken thighs generously with salt and black pepper on both sides. Add the chicken thighs to the hot pot and cook for about 3-4 minutes on each side, until the outsides are golden brown. Remove the chicken from the pot and set aside.
- Sauté Onions and Carrots: Add the remaining tablespoon of olive oil to the pot. Add the sliced onions and cook gently for about 5 minutes until soft. Then add the diced carrots and cook for an additional 5 minutes until the onions are translucent and the carrots are slightly tender.
- Add Spices: Stir in the ground cumin, cinnamon, paprika, coriander, and turmeric. Fry with the onions and carrots for about 1 minute over low heat to release the spices’ aroma.
- Add Tomato Mixture: Pour the blended onion and tomato mixture into the pot. Bring to a simmer and cook for 3 to 5 minutes to meld the flavors.
- Simmer the Stew: Return the seared chicken thighs to the pot. Pour in the chicken stock, vinegar, and brown sugar (or honey). Bring to a simmer, then cover the pot with a fitted lid. Let the stew cook gently for at least 30 minutes, stirring occasionally.
- Shred the Chicken: Remove the cooked chicken thighs from the pot and transfer to a plate or cutting board. Use two forks to shred the meat into bite-size pieces.
- Combine Dates and Chicken: Stir the shredded chicken back into the pot along with the chopped medjool dates. Mix well to incorporate the sweetness and texture of the dates into the stew.
- Serve: Garnish the stew with fresh parsley if desired. Taste and adjust seasoning with salt as needed before serving hot.
Notes
- You can substitute chicken thighs with bone-in if preferred, but cooking time may increase slightly.
- Fire-roasted tomatoes add a smoky depth to the dish but regular canned tomatoes work well too.
- Adjust the sweetness by varying the amount of brown sugar or honey to your taste.
- This stew pairs wonderfully with couscous, rice, or warm crusty bread.
- Leftovers keep well refrigerated for up to 3 days and flavors intensify overnight.
- For a richer stew, add a splash of cream or coconut milk at the end if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
