Moroccan Stew Spices (Printable Version)

# What You'll Need:

→ Base Aromatics

01 - 4 big garlic cloves
02 - A one-inch piece of fresh ginger (roughly a tablespoon), chopped
03 - 2 onions (either yellow or white), slice one thin and chop the other coarsely

→ Vegetables

04 - Chop up 2 big carrots after you peel them

→ Proteins

05 - 6 to 8 skinless chicken thighs with no bones

→ Pantry & Liquids

06 - About 2 tablespoons of extra-virgin olive oil
07 - One can (about 800 g) or two cans (400 g each) of fire-roasted crushed tomatoes if you can get them
08 - 1 tablespoon (15 ml) of red wine vinegar
09 - 2 and a half cups (600 ml) chicken broth

→ Seasoning & Spices

10 - Sprinkle salt and fresh black pepper on the chicken thighs and use a bit more if you want
11 - 1 teaspoon turmeric powder
12 - 1 teaspoon paprika
13 - 1 and a half teaspoons ground cinnamon
14 - 1 tablespoon ground cumin
15 - 1 teaspoon coriander powder

→ Finishing & Garnish

16 - Chop up 8 medjool dates after pulling out the pits
17 - Use either 2 Tbsp light brown sugar or 1 Tbsp honey
18 - Handful of chopped fresh parsley for on top (totally up to you)

# Steps to Follow:

01 - Toss your chunky onion, garlic cloves, ginger, and the crushed tomatoes into a blender. Blend until smooth as you like and then leave it off to the side for now.
02 - Grab your big heavy pot and warm it over medium-high. Splash in 1 tablespoon olive oil and get it nice and hot. Hit the chicken with salt and pepper, then lay it in the pot. Sear each side 3 or 4 minutes until it gets a golden color. Move it over to a plate when it looks right.
03 - Pour the last tablespoon of olive oil into the same pot. Scoop in your thin onion slices. Let them cook, stirring here and there, about 5 minutes so they go soft. Then dump in the carrots. Let it all go another 5 minutes until onions turn kind of clear.
04 - Sprinkle paprika, cinnamon, turmeric, coriander, and cumin right into the pot. Stir it for another minute on low so you can smell everything popping.
05 - Pour the tomato-onion mix you blended in earlier over the veggies and spices. Stir now and then. Let it simmer gently for around 3 to 5 minutes.
06 - Put the chicken back in with all its juices. Splash in chicken stock, red wine vinegar, and your honey or brown sugar. Mix it all up. Pop on a lid, bring it to a simmer, and let it cook for a half hour, giving it a quick stir once or twice.
07 - Pull out chicken pieces and, using two forks, tear them into chunks. Drop them right back in along with your chopped dates. Give it a good stir and warm it back through.
08 - Taste it now. Sprinkle on more salt if you like. Dish it up hot. Throw some fresh parsley over the top if you feel fancy.

# Additional Tips:

01 - Flavor gets even better if you cook this a day ahead. Cool leftovers, pop them in something airtight, and stash in the fridge for up to 4 days or freeze for 3 months—just leave space for the sauce to expand.

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