This recipe was in collaboration with Natural Delights Dates. At first I mistook the directions for a Moroccan-spiced chicken salad. However, the benefit of messing up, or as they call the “silver lining” of the situation was that I ended up with two recipes that would bring me joy, time and time again, beyond those […]
This recipe was in collaboration with Natural Delights Dates. At first I mistook the directions for a Moroccan-spiced chicken salad. However, the benefit of messing up, or as they call the “silver lining” of the situation was that I ended up with two recipes that would bring me joy, time and time again, beyond those little hiccups! The next move is to make a vegan version! Perhaps some chickpeas or lentils in place of the meat? Decisions decisions…
“There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competition in the mixture.”— Annie Besant
Ras El Hanout-Spiced Stew with Dates & Shallots
– 6 Chicken Thighs
– 9 Dates (pitted)
– 1/4 cup Tomato Paste
– 1/4 cup Ras El Hanout Spice Blend
– ¼ cup Avocado Oil (or cooking oil of preference)
– 9 Large Shallots (peeled)
– 3 cloves Garlic, Minced
– 2 tbs Smoked Paprika
– 1 tbs Lemon Juice
– 2 cups Chicken Stock
– 1 cup Red Cooking Wine, Dry
– Salt and pepper to taste (depending on if your seasonings are salted)
– 3 Sprigs Thyme
1. In a large bowl, mix together the chicken thighs with tomato paste, spice blend, avocado oil, shallots, garlic and lemon juice . Cover and allow it to marinate for 3-4 hours.
2. When ready, bring a dutch oven pan to medium heat and sear the pieces of chicken until browned (this helps to lock in the flavor and add extra umami). Afterwards, add the stock and red cooking wine.
3. Bring to a boil then reduce to a simmer. Add the thyme, cover with a lid and cook for 2-3 hours.
4. When ready, salt to preference and garnish with cilantro.
5. Serve and enjoy!
