Description
Made with warm and earthy spices, tender chicken thighs, aromatic veggies and chopped dates. | Gluten Free + Dairy Free + Grain Free
Ingredients
Scale
- 2 yellow or white onions, (1 roughly chopped and 1 sliced)
- 2 (14 oz 400 g) or 1 (28 oz 800g) crushed tomatoes, fire-roasted tomatoes are 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
- Blend: In a blender: Add the roughly chopped onion, canned tomatoes, ginger and garlic. Blend on high until smooth. Set aside.
- Heat: Warm a large, heavy bottom pot over a medium-high heat. Add 1 tablespoon oil to the pan. Heat until hot and shimmery.
- Sear: Season chicken thighs with salt and pepper on both sides. Add the seasoned chicken to the hot pan. Cook about 3-4 minutes on each side to sear the outsides of the chicken until golden brown. Remove the chicken from the pan and set aside for later.
- Sauté: Warm the remaining 1 tablespoon of olive oil to the pan. Add the sliced onions. Gently fry for about 5 then add the sliced carrots. Cook another 5 minutes until the onions are soft and translucent.
- Spice: Add the ground spices: cumin, cinnamon, paprika, coriander and turmeric. Gently fry onions and carrot in spices 1 minute over a low heat.
- Simmer: Pour the blended onion and tomato mixture into the pan. Bring to a simmer and cook about 3-5 minutes.
- Cook: Add the seared chicken back to the pot. Stir in the chicken stock, vinegar and sugar. Bring to a simmer then cover the pot with a fitted lid. Let cook at least 30 minutes. Every so often, stir the pot.
- Shred: Remove the chicken and transfer to plate or cutting board. Use a couple of forks to shred then stir the shredded chicken back into the pot along with the chopped dates.
- Serve: Top with fresh parsley to fresh up if desired. Taste and season with salt as needed and serve.
Notes
Cool leftovers are store in an airtight container. Refrigerate up to 4 days. Freeze up to 3 months in freeze safe bags or containers.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Mains
- Method: Stewing
- Cuisine: Moroccan
Nutrition
- Serving Size: 310 g (1.25 cups)
- Calories: 445 kcal
- Sugar: 26 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 125 mg
Keywords: Moroccan Chicken Stew, gluten free, dairy free, grain free, one pot meal, healthy stew