In a blender: Add the roughly chopped onion, canned tomatoes, ginger and garlic. Blend on high until smooth. Set aside.

Warm a large, heavy bottom pot over a medium-high heat. Add 1 tablespoon oil to the pan. Heat until hot and shimmery.

Season chicken thighs with salt and pepper on both sides. Add the seasoned chicken to the hot pan. Cook about 3-4 minutes on each side to sear the outsides of the chicken until golden brown. Remove the chicken from the pan and set aside for later.

Warm the remaining 1 tablespoon of olive oil to the pan. Add the sliced onions. Gently fry for about 5 then add the sliced carrots. Cook another 5 minutes until the onions are soft and translucent.

Add the ground spices: cumin, cinnamon, paprika, coriander and turmeric. Gently fry onions and carrot in spices 1 minute over a low heat.

Pour the blended onion and tomato mixture into the pan. Bring to a simmer and cook about 3-5 minutes.

Add the seared chicken back to the pot. Stir in the chicken stock, vinegar and sugar. Bring to a simmer then cover the pot with a fitted lid. Let cook at least 30 minutes. Every so often, stir the pot.

Remove the chicken and transfer to plate or cutting board. Use a couple of forks to shred then stir the shredded chicken back into the pot along with the chopped dates.

Top with fresh parsley to fresh up if desired. Taste and season with salt as needed and serve.