Makes 2 servings:
• 1 pound of boneless skinless chicken thighs, cut into 1 inch pieces.
• 1 medium yellow onion, cut into ½ inch pieces.
• 1 medium carrot, cut into ½ inch pieces.
• 2 medium red bliss potatoes, cut into ½ inch pieces.
• 2 garlic cloves, minced.
• 2 cups chicken broth.
• ½ cup of chopped pitted dates.
• 1 tablespoon ground cumin.
• 2 teaspoons ground coriander.
• 1 teaspoon ground turmeric.
• Juice from 1 lemon.
• 4 tablespoons quality extra virgin olive oil.
• 2 tablespoons ras al hanout spice blend.
• Salt and fresh cracked black pepper, to taste.
• ¼ cup fresh cilantro or parsley(optional).
1. The night before, combine chicken, lemon juice, cumin, coriander, turmeric, salt, pepper, and 2 tablespoons of olive oil in a medium bowl. Marinate overnight.
2. Heat a pot/ dutch oven over high heat. Add remaining 2 tablespoons of olive oil to the pot.
3. Add the chicken to the pot in one, even layer. Do not stir or move the chicken for several minutes, allowing the chicken to brown.
4. Stir once, and allow to brown lightly on an additional side. Remove chicken from the pot and adjust to medium heat.
5. Add the onion, carrot, garlic, dates and ras al hanout to the pot. Stir frequently for several minutes, allowing the vegetables to soften slightly and the spices to toast.
6. (Optional) For a thicker sauce, add enough flour to the vegetables to coat them lightly. Cook for an additional few minutes, cooking out the raw flour taste.
7. Return the chicken, and any juices, to the pot with the vegetables.
8. Add the potatoes and chicken broth to the pot. Stir to combine.
9. Once the stew comes to a simmer, lower the heat. Allow the stew to simmer uncovered for 15-20 minutes.
10. The chicken and potatoes should be cooked through, the dates will have melted and the broth will have thickened slightly.
11. Adjust seasoning to your taste with salt and more fresh pepper.
12. Serve over rice/ couscous or your grain of choice. If you choose, you can garnish with ¼ cup of chopped cilantro or parsley.