Moroccan Chicken Stew Spices (Print Version)
# Ingredients:
→ Base Aromatics
01 -
4 big garlic cloves
02 -
1 spoon fresh ginger, chopped up
03 -
2 onions (1 sliced thin, 1 roughly chopped, either yellow or white)
→ Vegetables
04 -
2 large carrots diced after peeling
→ Proteins
05 -
6 to 8 boneless chicken thighs without skin
→ Pantry & Liquids
06 -
600 ml chicken stock
07 -
2 spoons extra-virgin olive oil
08 -
15 ml red wine vinegar
09 -
800g fire-roasted tomatoes, crushed
→ Seasoning & Spices
10 -
1 teaspoon ground coriander
11 -
Salt and black pepper, toss in as you like
12 -
1 1/2 teaspoons cinnamon, ground
13 -
1 spoon cumin, ground
14 -
1 teaspoon turmeric, ground
15 -
1 teaspoon paprika
→ Finishing & Garnish
16 -
Chopped parsley for throwing on top (optional)
17 -
8 medjool dates chopped fine without pits
18 -
Either 2 spoons light brown sugar or go with 1 spoon honey
# Instructions:
01 -
Give it a final taste and sprinkle with a bit more salt if you think it needs it. Dish up while it's hot—throw on some parsley if that's your thing.
02 -
Grab the chicken from the pot, pull it apart into chunks with two forks, then toss those pieces right back in. Mix in the chopped dates so everything gets a sweet kick. Warm it all up together.
03 -
Slide chicken back into the pot, pour in your stock, vinegar, and a bit of honey or sugar—stir it up good. Cover and let it all bubble on a soft simmer for about half an hour. Give it a stir now and then.
04 -
Pour your smooth onion-tomato mix in, stir it around, and let things quietly simmer. Give it 3–5 minutes and a few stirs.
05 -
Turn the heat down, toss in cumin, paprika, coriander, cinnamon, and turmeric. Let it cook, stirring nonstop, for about a minute so it smells awesome.
06 -
Splash in the rest of your olive oil. Drop in the sliced onions and cook them for five minutes, stirring here and there till they lose their crunch. Toss in the carrots and give it five more minutes till the onions look see-through.
07 -
Pour a spoon of olive oil in a big pot on medium-high, sprinkle chicken with salt and pepper, then sear both sides till they’re golden (3–4 minutes per side). Pull them out and keep them handy.
08 -
Toss your roughly chopped onion, crushed tomatoes, ginger, and garlic in the blender. Blend till you don’t see any chunks left, then set it aside.
# Notes:
01 -
Tastes even better the next day. Pop leftovers in a sealed container—they’ll stay good in the fridge up to four days. Freeze if you want for three months—just leave room because it expands.