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Moroccan Chicken Stew with Dates and Spiced Tomato Sauce Recipe

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★★★★★

4.5 from 108 reviews

A flavorful Moroccan Chicken Stew combining tender seared chicken thighs with a rich, spiced tomato and onion base, accented by sweet dates and warm spices like cinnamon and cumin. This comforting dish is slow-simmered to develop deep flavors and finished with fresh parsley for a bright touch.

Ingredients

Scale

Chicken and Seasoning

  • 6–8 boneless, skinless chicken thighs
  • Salt & black pepper, to season
  • 2 tablespoons extra-virgin olive oil

Vegetables and Aromatics

  • 2 yellow or white onions (1 roughly chopped, 1 sliced)
  • 2 large carrots, peeled and diced
  • 4 large cloves garlic
  • 1 inch fresh ginger (about 1 tablespoon), chopped

Tomato Base

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

Spices

  • 1 tablespoon ground cumin
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric

Liquids and Sweeteners

  • 2 1/2 cups chicken stock (600 ml)
  • 2 tablespoons light brown sugar or 1 tablespoon honey
  • 1 tablespoon red wine vinegar (15 ml)

Add-ins and Garnish

  • 8 medjool dates, seeds removed and chopped into small pieces
  • Fresh parsley, optional for serving

Instructions

  1. Blend the base: Add the roughly chopped onion, canned tomatoes, ginger, and garlic into a blender. Blend on high until smooth and set aside for later use.
  2. Heat the pot and oil: Warm a large, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil and heat until hot and shimmering.
  3. Sear the chicken: Season the chicken thighs with salt and black pepper on both sides. Add the chicken to the hot pot and sear for about 3-4 minutes on each side until golden brown. Remove and set aside.
  4. Sauté onions and carrots: Add the remaining 1 tablespoon of olive oil to the pot. Add the sliced onions and gently fry for about 5 minutes until soft. Then add the diced carrots and cook for another 5 minutes until the onions are translucent.
  5. Cook the spices: Add the ground cumin, cinnamon, paprika, coriander, and turmeric to the pot. Gently fry the onion and carrot mixture with the spices over low heat for 1 minute to release their aromas.
  6. Add blended tomato mixture: Pour the blended onion and tomato mix into the pot. Bring it to a simmer and let cook for about 3-5 minutes to meld flavors.
  7. Simmer chicken stew: Return the seared chicken thighs to the pot. Stir in the chicken stock, red wine vinegar, and brown sugar or honey. Bring to a simmer, cover with a fitted lid, and let cook for at least 30 minutes. Stir occasionally to prevent sticking.
  8. Shred the chicken: Remove the chicken thighs from the pot and place them on a plate or cutting board. Use two forks to shred the meat finely.
  9. Incorporate shredded chicken and dates: Stir the shredded chicken back into the pot along with the chopped medjool dates. Mix well to combine.
  10. Garnish and serve: Optionally top with fresh parsley to brighten the dish. Taste and adjust seasoning with salt as needed. Serve warm and enjoy!

Notes

  • Using fire-roasted crushed tomatoes adds a smoky depth to the stew but is optional.
  • Medjool dates provide a natural sweetness balancing the spices; substitute with raisins if unavailable.
  • Adjust the amount of cinnamon and turmeric according to your spice preference.
  • This stew can be served with couscous, rice, or warm flatbread.
  • Leftovers keep well refrigerated for up to 3 days and often taste better the next day.

Keywords: Moroccan chicken stew, spicy chicken stew, slow-simmered Moroccan recipe, chicken with dates and spices, North African chicken dish

Find it online: https://yumwithmia.com/moroccan-chicken-stew-with-dates-and-spiced-tomato-sauce-recipe/