Blend half of the chopped onion, minced garlic, freshly grated ginger, and canned tomatoes in a blender until smooth. Pour into a large pot over medium heat and cook for about 3-4 minutes.

Stir continuously as the mixture simmers to avoid sticking. Keep an eye on the pot to prevent boiling over.

Stir in chicken stock, sugar, and red wine vinegar into the simmering mixture. Bring to a gentle boil, then reduce heat to maintain a steady simmer.

Add chicken thighs and remaining chopped onion. Ensure chicken is submerged in liquid and let simmer uncovered for about 20-25 minutes until cooked through.

With 5 minutes left, stir in chopped dates to the stew to balance the savory spices. Cook for a final few minutes.

Ladle into bowls and serve hot over rice or cauliflower rice along with fresh flatbread.