Name: Moroccan Chicken Stew Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: 2 yellow or white onions (1 roughly chopped, 1 sliced); 4 large cloves garlic; 1 inch fresh ginger (about 1 tablespoon), chopped; 2 large carrots, peeled and diced; 6-8 boneless, skinless chicken thighs; 2 (14 oz [400 g]) or 1 (28 oz [800 g]) can crushed tomatoes, preferably fire-roasted; 2 tablespoons extra-virgin olive oil; 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; Salt and black pepper to season; Fresh parsley, optional for serving

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Introduction

This Moroccan Chicken Stew is a fragrant and hearty dish full of warm spices, tender chicken, and a touch of sweetness from dates. Perfect for cozy dinners, it brings a taste of North Africa right to your kitchen with simple ingredients and straightforward steps.

A bright yellow pot filled with thick, rich orange-red curry with visible chunks of chicken and vegetables, topped with fresh green chopped herbs in the center. Next to the pot, there is a white bowl filled with fluffy, bright yellow rice, also garnished with green herbs. The pot and bowl sit on a white marbled surface with scattered fresh green herbs around. A striped blue and white cloth is partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 yellow or white onions (1 roughly chopped and 1 sliced)
2 (14 oz [400 g]) or 1 (28 oz [800 g]) crushed tomatoes, fire-roasted preferred
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

Step 1: In a blender, combine the roughly chopped onion, canned tomatoes, ginger, and garlic. Blend on high until smooth, then set aside.
Step 2: Warm a large, heavy-bottomed pot over medium-high heat and add 1 tablespoon of olive oil. Heat until hot and shimmering.
Step 3: Season the chicken thighs with salt and pepper on both sides. Add them to the hot pot and sear for about 3-4 minutes per side until golden brown. Remove and set aside.
Step 4: Add the remaining 1 tablespoon of olive oil to the pot. Add the sliced onions and fry gently for about 5 minutes, then add the diced carrots and cook for another 5 minutes until onions are soft and translucent.
Step 5: Stir in the ground cumin, cinnamon, paprika, coriander, and turmeric. Cook over low heat for 1 minute to release the spices’ aromas.
Step 6: Pour the blended onion and tomato mixture into the pot. Bring to a simmer and cook for 3-5 minutes.
Step 7: Return the seared chicken to the pot. Add the chicken stock, red wine vinegar, and brown sugar or honey. Bring to a simmer, cover with a fitted lid, and cook for at least 30 minutes, stirring occasionally.
Step 8: Remove the chicken and shred it with forks. Stir the shredded chicken back into the stew along with the chopped dates.
Step 9: Garnish with fresh parsley if desired, taste, and adjust seasoning with salt before serving.

Tips & Variations

Use fire-roasted tomatoes for a deeper, smoky flavor in the stew.
Substitute chicken thighs with bone-in pieces for extra richness.
Adjust sweetness by using honey or more brown sugar depending on your taste.
Add a pinch of cayenne pepper for a bit of heat.
Serve over couscous or rice for a complete meal.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to maintain tenderness and flavor. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a yellow pot filled with thick, rich, reddish-brown curry with visible pieces of tender chicken. The curry has a smooth, glossy surface with some chunks of chicken and sauce clinging to a spoon that is lifting a portion from the pot. The group of chicken pieces looks soft and well-cooked, with some sauce dripping slightly from the spoon. The pot is placed on a dark cork mat on a white marbled surface, and part of a woman's hand holding the spoon is visible at the bottom right of the image. In the blurred background, a white bowl with bright yellow rice and some green herbs can be seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this stew?

Yes, chicken thighs are preferred for their tenderness and flavor, but you can substitute with chicken breasts, lamb, or even turkey. Adjust cooking times accordingly to ensure the meat is fully cooked and tender.

Are the dates necessary in this recipe?

The dates add a natural sweetness and a chewy texture that balances the spices. If you don’t have dates, you can substitute with dried apricots or raisins, or omit them if you prefer a less sweet stew.