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Moroccan Chicken Stew Recipe

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★★★★★

4.4 from 58 reviews

This Moroccan Chicken Stew is a flavorful and aromatic dish featuring tender chicken thighs simmered in a spiced tomato and onion sauce with sweetness from dates and a hint of warmth from cinnamon and turmeric. Perfectly balanced with savory and sweet notes, this hearty stew is ideal for comforting dinners and showcases classic North African flavors.

Ingredients

Scale

Vegetables & Aromatics

  • 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

Meat

  • 6–8 boneless, skinless chicken thighs

Dry & Pantry Ingredients

  • 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

Garnish

  • Fresh parsley, optional for serving

Instructions

  1. Blend aromatics and tomatoes: In a blender, combine the roughly chopped onion, crushed tomatoes, chopped ginger, and garlic. Blend on high speed until smooth. Set this mixture aside for later use.
  2. Sear the chicken: Heat 1 tablespoon of olive oil in a large heavy-bottom pot over medium-high heat until shimmering. Season the chicken thighs with salt and black pepper on both sides. Add them to the hot pan and cook each side for about 3 to 4 minutes until golden brown. Remove the chicken from the pan and set aside.
  3. Sauté onions and carrots: Add the remaining 1 tablespoon of olive oil to the same pot. Add the sliced onions and gently fry for about 5 minutes until soft. Then add the diced carrots and cook for another 5 minutes until the onions are translucent and the carrots are slightly tender.
  4. Cook spices: Stir in the ground cumin, cinnamon, paprika, coriander, and turmeric. Cook the mixture gently over low heat for 1 minute to release the aroma without burning the spices.
  5. Add blended tomato mixture: Pour the blended onion and tomato mixture into the pot. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes to develop flavors.
  6. Simmer chicken stew: Return the seared chicken thighs to the pot. Stir in the chicken stock, red wine 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 to prevent sticking and to help meld the flavors.
  7. Shred chicken and add dates: Remove the chicken thighs from the pot and place them on a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces. Stir the shredded chicken back into the pot along with the chopped medjool dates. Cook for an additional few minutes to incorporate the dates’ sweetness.
  8. Finish and serve: Taste the stew and adjust seasoning with salt as needed. Garnish with fresh parsley if desired and serve hot.

Notes

  • Using fire-roasted tomatoes enhances the smoky depth of the stew but regular crushed tomatoes work fine.
  • Medjool dates add natural sweetness; you can substitute with dried apricots if unavailable.
  • For a thicker sauce, simmer uncovered for the last 10 minutes.
  • This stew pairs beautifully with couscous, rice, or crusty bread.
  • Leftovers taste even better the next day as flavors continue to meld.

Keywords: Moroccan chicken stew, spiced chicken stew, chicken with dates, North African chicken recipe, easy chicken stew

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