Moroccan Chicken Stew Recipe

Introduction

This Moroccan Chicken Stew is a fragrant and hearty dish, packed with warm spices and tender chicken. It combines sweet dates and aromatic vegetables for a comforting meal that’s perfect for any night of the week.

Ingredients

• 2 yellow or white onions (1 roughly chopped and 1 sliced)
• 2 (14 oz / 400 g each) or 1 (28 oz / 800 g) crushed tomatoes, fire-roasted preferable
• 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

1. Step 1: In a blender, combine the roughly chopped onion, crushed tomatoes, ginger, and garlic. Blend on high until smooth and set aside.
2. Step 2: Warm a large, heavy-bottom pot over medium-high heat and add 1 tablespoon of olive oil. Heat until hot and shimmering.
3. Step 3: Season the chicken thighs with salt and pepper on both sides. Add them to the hot pan and cook for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
4. Step 4: Add the remaining tablespoon of olive oil to the pan. Add the sliced onions and gently fry for about 5 minutes. Then add the diced carrots and cook for another 5 minutes until onions are soft and translucent.
5. Step 5: Stir in the ground cumin, cinnamon, paprika, coriander, and turmeric. Cook with the onions and carrots over low heat for 1 minute to release the spices’ aroma.
6. Step 6: Pour in the blended onion and tomato mixture. Bring to a simmer and cook for 3-5 minutes.
7. Step 7: Return the seared chicken to the pot. Stir in the chicken stock, red wine vinegar, and brown sugar or honey. Bring to a simmer, cover with a lid, and cook for at least 30 minutes, stirring occasionally.
8. Step 8: Remove the chicken from the pot and transfer to a plate or cutting board.
9. Step 9: Shred the chicken using two forks, then stir it back into the pot along with the chopped dates.
10. Step 10: Optionally, top with fresh parsley. Taste and adjust seasoning with salt if needed before serving.

Tips & Variations

• For extra depth, use fire-roasted canned tomatoes to enhance the smoky flavor.
• Substitute chicken thighs with bone-in pieces for richer flavor, cooking a bit longer to ensure tenderness.
• Add a pinch of cayenne or chili flakes if you prefer some heat.
• Serve over couscous, rice, or with warm flatbread for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. This stew also freezes well for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs remain juicier and more flavorful after slow cooking. If using breasts, cook carefully to avoid drying out.

What can I substitute for medjool dates?

If you don’t have medjool dates, dried apricots or raisins work well to add sweetness and texture to the stew.

Moroccan Chicken Stew Recipe

Print Recipe

★★★★★

4.7 from 82 reviews

A flavorful Moroccan Chicken Stew featuring tender seared chicken thighs simmered in a rich, spiced tomato and onion sauce with aromatic spices, sweet medjool dates, and fresh parsley. This comforting one-pot dish combines warm spices like cumin, cinnamon, turmeric, and coriander for an authentic North African taste perfect for a hearty meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4–6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Moroccan

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 6–8 boneless, skinless chicken thighs
• Salt and black pepper to season thighs
• 2 tablespoons extra-virgin olive oil, divided

Vegetables and Aromatics

• 2 yellow or white onions (1 roughly chopped, 1 sliced)
• 2 large carrots, peeled and diced
• 4 large cloves garlic
• 1 inch fresh ginger (about 1 tablespoon), chopped

Tomato Base

• 2 (14 oz / 400 g) or 1 (28 oz / 800 g) crushed tomatoes (fire-roasted preferred)

Spices

• 1 tablespoon ground cumin
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric

Liquids & Sweeteners

• 2 1/2 cups chicken stock (600 ml)
• 2 tablespoons light brown sugar or 1 tablespoon honey
• 1 tablespoon red wine vinegar (15 ml)

Add-ins

• 8 medjool dates, seeds removed and chopped into small pieces

Garnish

• Fresh parsley, optional for serving

Instructions

1. Prepare blended tomato sauce: In a blender, combine the roughly chopped onion, crushed tomatoes, chopped ginger, and garlic. Blend on high speed until the mixture is smooth. Set aside for later use.
2. Heat the pan: Place a large, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil and heat until hot and shimmering.
3. Sear the chicken: Season the chicken thighs on both sides with salt and black pepper. Add them to the hot pot and cook for about 3-4 minutes per side until golden brown. Remove the chicken and set aside.
4. Sauté onions and carrots: Add the remaining 1 tablespoon of olive oil to the pot. Add the sliced onions and gently fry for about 5 minutes until softened. Then add the diced carrots and cook for another 5 minutes until both vegetables are soft and translucent.
5. Add spices: Stir in the ground cumin, cinnamon, paprika, coriander, and turmeric. Cook the vegetables and spices gently over low heat for about 1 minute to release the aromas.
6. Incorporate blended sauce: Pour the blended onion and tomato mixture into the pot. Bring to a simmer and cook for 3-5 minutes to combine the flavors.
7. Add chicken and liquids: Return the seared chicken thighs to the pot. Stir in the chicken stock, red wine vinegar, and brown sugar (or honey). Bring everything back to a simmer, then cover with a fitted lid and cook for at least 30 minutes, stirring occasionally.
8. Remove and shred chicken: Take the chicken thighs out of the pot and transfer them to a plate or cutting board. Use two forks to shred the meat.
9. Combine shredded chicken and dates: Stir the shredded chicken back into the stew along with the chopped medjool dates. Mix well.
10. Finish and serve: Optionally, garnish with fresh parsley to brighten the dish. Taste and adjust seasoning with salt if needed. Serve hot.

Notes

• Fire-roasted tomatoes enhance the smoky depth of flavor in this stew.
• Medjool dates add natural sweetness balancing the spices and acidity.
• Searing the chicken before simmering locks in juicy tenderness and adds color.
• If preferred, substitute honey for the brown sugar to suit dietary preferences.
• This stew is excellent served with couscous, rice, or crusty bread to soak up the flavorful sauce.

Keywords: Moroccan chicken stew, spiced chicken, North African stew, chicken thighs recipe, comfort food, tomato chicken stew