Chicken Stew Moroccan (Print Version)

# Ingredients:

→ Aromatics

01 - 1 sliced onion and 1 roughly chopped yellow or white onion
02 - About 1 tablespoon chopped fresh ginger (2.5 cm)
03 - 4 big cloves of garlic

→ Proteins

04 - 6-8 skinless, boneless thighs of chicken

→ Vegetables

05 - 800g fire-roasted crushed tomatoes, if available
06 - 2 large diced and peeled carrots

→ Spices & Seasonings

07 - 1 teaspoon each of ground coriander, turmeric, and paprika
08 - 1 1/2 teaspoon cinnamon powder
09 - 1 tablespoon cumin powder
10 - Freshly cracked black pepper and salt to taste

→ Liquids

11 - 600 ml chicken broth
12 - 2 tablespoons olive oil (extra-virgin)
13 - 1 tablespoon vinegar (red wine variety)

→ Sweeteners

14 - 8 finely chopped, pitted Medjool dates
15 - 1 tablespoon honey or 2 tablespoons of light brown sugar

→ Garnish

16 - Chopped parsley

# Instructions:

01 - Puree garlic, ginger, canned tomatoes, and the large chopped onion together in a blender until the mixture is smooth. Set it aside for now.
02 - Warm up 1 tablespoon of oil in a big, heavy-bottomed pot over medium-high heat. Sprinkle chicken thighs with salt and pepper, then cook each side for 3-4 minutes until they turn golden. Take the chicken out and keep it on a plate.
03 - Drizzle the rest of the oil into the pot. Toss in the sliced onions, letting them cook for 5 minutes before adding the diced carrots. Cook another 5 minutes until onions soften.
04 - Sprinkle paprika, cinnamon, coriander, turmeric, and cumin over the softened veggies. Stir them gently on low heat for a minute until you smell them.
05 - Pour the blended mixture of onion and tomato into the pot. Let it simmer for 3-5 minutes, allowing the flavors to come together.
06 - Place the browned chicken back into the pot. Pour in chicken broth, sugar or honey, and vinegar. Cover with a lid and simmer gently for at least 30 minutes, stirring it once in a while.
07 - Carefully pull the chicken out and shred it with two forks on a plate. Once broken into chunks, return the meat to the pot.
08 - Stir in chopped dates and adjust salt to your liking. Taste and tweak the seasoning if needed.
09 - Spoon out portions while it’s still hot. Sprinkle some parsley over the top right before serving.

# Notes:

01 - You can make this a few days in advance and let the flavors settle—it’ll taste even better!
02 - Want a thicker stew? Leave the lid off and simmer for 10 more minutes.
03 - Pair it with flatbread, couscous, or fluffy rice for a complete meal.

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