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Moroccan Chicken Stew

Moroccan Chicken Stew

A flavorful Moroccan Chicken Stew made with warm spices, tender chicken, aromatic vegetables, and dates.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Moroccan
Servings 4 servings
Calories 350 kcal

Equipment

  • blender
  • Large heavy-bottom pot

Ingredients
  

Main Ingredients

  • 2 yellow or white onions (1 roughly chopped and 1 sliced)
  • 2 cans crushed tomatoes (14 oz each or 1 (28 oz))
  • 1 inch fresh ginger (about 1 tablespoon), chopped
  • 4 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
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 2.5 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
 

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

Leftovers can be stored in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months in freeze safe bags or containers, leaving about ¼-1/2 inch space at the top of the container to allow for expansion as it freezes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Keyword chicken stew, comfort food, dairy free, Gluten-Free, Grain Free, Moroccan Chicken Stew
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