This Moroccan Chicken Stew combines sweet and savory flavors and everything cooks in one pot, making clean up a breeze! Serve it over your favorite whole grain, such as brown rice or barley for a hearty, healthy dinner.
In a small bowl combine the chicken rub ingredients. Mix well. Rub a generous amount of the spice mixture all over the chicken thighs. You may have some rub leftover.
Heat a 5 quart dutch oven over MEDIUM-HIGH heat. Add 1 Tablespoon of avocado oil to the pot. When the oil is hot, add half the chicken and brown about 5 minutes on each side. Try not to flip the chicken too early because you want to get a nice, crusty sear on each side. You do not need to cook the chicken all the way through. After browning both sides, remove the pieces to a paper-towel lined plate. Repeat with the remaining chicken until of the chicken is browned.
Turn the heat to MEDIUM and add the second Tablespoon of avocado oil to the pot. Add the chopped onions and bell peppers, and cook for about 5 minutes, until soft. Add the garlic and ginger to the vegetables and cook, stirring regularly, for 1 minute. Season this mixture with a pinch each of salt and pepper.
Add the olives, dates, thyme, and oregano to the vegetables and stir. Return the chicken to the pot and pour the chicken broth over the entire mixture, ensuring the broth just covers the chicken. Bring the pot to a BOIL over MEDIUM-HIGH heat. Once boiling, cover the pot and simmer over LOW heat for about 45 minutes. Check the stew after 40 minutes and if the broth looks thin to you, leave the lid off for the last 5 minutes of cook time.
Serve in bowls over brown rice or barley.
Recipe adapted from the Lemonade Cookbook.