Moroccan Chicken Stew Spices - Print Version

Ingredients

• 2 yellow or white onions, 1 roughly chopped and 1 thinly sliced
• 1 inch (approximately 1 tablespoon) fresh ginger, chopped
• 4 large garlic cloves
• 2 large carrots, peeled and diced
• 6–8 boneless, skinless chicken thighs
• 2 cans (400 g each) or 1 can (800 g) crushed tomatoes, ideally fire-roasted
• 2 tablespoons extra-virgin olive oil
• 2 1/2 cups (600 ml) chicken stock
• 1 tablespoon red wine vinegar (15 ml)
• Salt and freshly ground black pepper, to season chicken thighs and to taste
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 2 tablespoons light brown sugar or 1 tablespoon honey
• 8 medjool dates, pitted and finely chopped
• Fresh parsley, chopped, for serving (optional)