Moroccan Stew Spices (Printable Version)
Chicken thighs simmer gently with Moroccan flavors, tomatoes, carrots, and sweet dates for a bold, soothing meal.
# What You'll Need:
→ Base Aromatics
01 -
4 big garlic cloves
02 -
Roughly chop 1 onion and thinly slice another (yellow or white, your pick)
03 -
Chop up a thumb of fresh ginger (you’ll want about a tablespoon)
→ Vegetables
04 -
Dice up 2 large peeled carrots
→ Proteins
05 -
6 to 8 chicken thighs, no bones or skin
→ Pantry & Liquids
06 -
2 tablespoons of extra-virgin olive oil
07 -
1 tablespoon red wine vinegar (15 ml)
08 -
Either 2 cans (400 g each) or 1 big can (800 g) crushed tomatoes, best if fire-roasted
09 -
2 and a half cups (600 ml) chicken stock
→ Seasoning & Spices
10 -
Sprinkle salt and freshly ground black pepper on chicken and to your taste
11 -
1 teaspoon ground coriander
12 -
1 tablespoon ground cumin
13 -
1 teaspoon paprika
14 -
1 and a half teaspoons ground cinnamon
15 -
1 teaspoon ground turmeric
→ Finishing & Garnish
16 -
Use 8 medjool dates, pit and chop them well
17 -
A handful of chopped fresh parsley if you like, for the top
18 -
Go with 1 tablespoon honey or 2 tablespoons light brown sugar
# Step-by-Step Guide:
01 -
Once you’re happy with the flavor, sprinkle on parsley if you want and serve it up hot. Taste and toss in a pinch of salt if you think it needs it.
02 -
Pull out the chicken, shred it with a couple forks, then toss it back in. Add the chopped dates and stir things around so everything’s warmed through.
03 -
Put the browned chicken back in. Pour in your stock, add vinegar, and toss in honey or brown sugar. Stir, slap the lid on, and let it gently bubble for half an hour. Stir now and then.
04 -
Pour in your smooth onion-tomato-garlic-ginger mix. Let it quietly bubble for a few minutes, stirring so nothing sticks.
05 -
Chuck in all those ground spices with the veggies. Stir for about a minute on low to get that lovely smell going.
06 -
Add in the carrots after onions have gone in. Sauté the carrots and onions until the onions turn see-through and everything's softened, maybe around 10 minutes. Keep things moving with a spoon.
07 -
Heat up 1 tablespoon olive oil in a big, sturdy pot over medium-high. Season your chicken and sear a few minutes on each side until they look golden. Move to a plate for now.
08 -
Toss your chopped onion, ginger, garlic, and crushed tomatoes into a blender. Blend it all until smooth, then set aside until you need it.
# Additional Notes:
01 -
Let the stew sit overnight if you can—flavor gets better! Store leftovers in a sealed container in the fridge up to 4 days, or freeze (make sure to leave room at the top so it won't burst) up to 3 months.