Print

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.

Ingredients

Scale

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

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