Ingredients

2 yellow or white onions (1 roughly chopped and 1 sliced)

2 (14 oz / 400 g) or 1 (28 oz / 800 g) crushed tomatoes, preferably fire-roasted

1 inch fresh ginger (about 1 tablespoon), chopped

4 large cloves garlic

6-8 boneless, skinless chicken thighs

Salt & black pepper, to season the chicken thighs

2 tablespoons extra-virgin olive oil

2 large carrots, peeled and diced

1 tablespoon ground cumin

1 1/2 teaspoons 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

Step 1: In a blender, combine the roughly chopped onion, crushed tomatoes, ginger, and garlic. Blend on high until smooth and set aside.

Step 2: Warm a large, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil and heat until shimmering.

Step 3: Season the chicken thighs with salt and pepper on both sides. Add them to the hot pan and sear for 3-4 minutes per side until golden brown. Remove from the pan and set aside.

Step 4: Add the remaining tablespoon of olive oil to the pan. Add the sliced onions and gently fry for about 5 minutes, then add the diced carrots. Cook for another 5 minutes until onions are soft and translucent.

Step 5: Stir in the ground cumin, cinnamon, paprika, coriander, and turmeric. Cook the vegetables and spices over low heat for 1 minute to release the aromas.

Step 6: Pour in the blended onion and tomato mixture. Bring to a simmer and cook for 3-5 minutes.

Step 7: Return the seared chicken to the pot. Add the chicken stock, red wine vinegar, and brown sugar or honey. Bring to a simmer, then cover with a fitted lid and cook for at least 30 minutes, stirring occasionally.

Step 8: Remove the chicken from the pot and place it on a plate or cutting board.

Step 9: Shred the chicken using two forks, then stir the shredded meat back into the stew along with the chopped dates.

Step 10: If desired, sprinkle with fresh parsley for brightness. Taste and adjust seasoning with salt if needed, then serve warm.

Tips & Variations

For extra depth, use fire-roasted tomatoes to enhance the smoky flavor of the stew.

If you prefer, substitute chicken thighs with bone-in pieces for richer flavor, but adjust cooking time accordingly.

Try adding a pinch of cayenne pepper or harissa paste for a spicy kick.

Serve with couscous or crusty bread to soak up the delicious sauce.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts tend to dry out more quickly. To keep them tender, reduce the cooking time after simmering, or consider adding them later in the cooking process.

Can I make this stew in a slow cooker?

Absolutely. After searing the chicken and frying the vegetables and spices on the stove, transfer everything to the slow cooker. Cook on low for 4-6 hours or until the chicken is tender.