Ingredients:
For the Tea-Spiced Marinade:
1 tablespoon ground cumin-15g
1 teaspoon ground cinnamon-5g
1/2 teaspoon ground ginger-2.5g
1 teaspoon ground paprika -5g
1/2 teaspoon ground black pepper-2.5g
Salt-5g
2 tablespoons olive oil-30g
2 tablespoons fresh lemon juice-30g
3 cloves garlic, minced
1 tablespoon honey or maple syrup-15g
For the Stew:
4 bone-in, skinless chicken thighs (or chicken breasts, cut into chunks)
1 large sized onion, chopped
1 large-sized carrot, sliced
1 zucchini, chopped (optional)
1 cup canned chickpeas, drained and rinsed (optional)
2 cups chicken broth (or vegetable broth for a lighter version)
1 can (14 oz) diced tomatoes
1/2 cup dried apricots or raisins, chopped
1/2 cup green olives, pitted and sliced
1 tablespoon chopped fresh cilantro or parsley (for garnish)
1 tablespoon olive oil (for browning)
Method:
1. Marinate the Chicken:
In a bowl, combine the black tea seasoning, cumin, cinnamon, ginger, turmeric, paprika, black pepper, salt, olive oil, lemon juice, garlic, and honey (if using). Mix well. Add the chicken thighs (or chicken breast chunks) to the marinade and coat them evenly. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
2. Brown the Chicken:
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Remove the chicken from the marinade (reserving the marinade for later) and brown the chicken on both sides, about 4-5 minutes per side. This helps develop flavor. You may need to do this in batches depending on the size of your pot. Once browned, remove the chicken from the pot and set it aside.
3. Cook the Vegetables:
In the same pot, add the chopped onion and sauté for about 5 minutes, until softened. Add the sliced carrots and zucchini (if using), and cook for another 3-4 minutes until they start to soften.
4. Build the Stew:
Return the chicken to the pot. Add the reserved marinade, chicken broth, diced tomatoes, apricots or raisins, and green olives. Stir to combine everything. Bring the mixture to a simmer, then reduce the heat to low and cover. Let the stew simmer for 40-45 minutes, or until the chicken is cooked through and tender. If using bone-in thighs, make sure the internal temperature reaches 165°F (75°C). For a thicker stew, you can remove the chicken halfway through, shred it, and return it to the pot.
5. Finishing Touches:
Taste the stew and adjust the seasoning with salt and pepper, if necessary. Before serving, sprinkle the stew with freshly chopped cilantro or parsley for a burst of freshness.
The tea in the marinade helps tenderize the chicken while adding complexity to the flavors, giving this Moroccan chicken stew an earthy, aromatic depth that’s unique and full of flavor.