Chicken With Dates And Moroccan Spices Recipe

How to Make Chicken With Dates And Moroccan Spices

1. Pat 1.5 lbs boneless, skinless chicken thighs dry and sprinkle with 1 tsp salt and 1/2 tsp black pepper. Dredge in 1/4 cup all-purpose flour.
2. Heat 2 tbsp olive oil in a heavy large pot or Dutch oven over medium-high heat.
3. Add half of the chicken pieces to the pot and cook until browned on all sides, about 10 minutes per side, turning occasionally. Transfer to a baking sheet or platter.
4. Repeat with the remaining chicken pieces.
5. Pour off all but 2 tablespoons of fat from the pot and discard.
6. Reduce heat to medium. Add 2 large shallots, thinly sliced, to the pot.
7. Sauté until golden, about 6 minutes.
8. Add 2 cinnamon sticks, 1 inch piece of fresh ginger (grated), 1 tsp ground cumin, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper (optional).
9. Stir until fragrant, about 1 minute.
10. Increase heat to high. Add 1 1/2 cups chicken broth and 3 tablespoons fresh lemon juice.
11. Bring to a boil.
12. Reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes.
13. Place chicken pieces atop the shallots in the pot.
14. Bring to a boil over medium heat.
15. Reduce heat to medium-low, cover, and simmer until the juices run clear when the thickest part of a drumstick is pierced with a knife, about 25 minutes.
16. Transfer chicken and shallots to a platter and tent with foil.
17. Boil the juices in the pot until slightly thickened, about 5 minutes.
18. Stir in 1 cup pitted Medjool dates and the remaining 2 tablespoons lemon juice.
19. Reduce heat and simmer gently until dates are heated through, about 2 minutes.
20. Pour the sauce and dates over the chicken.
21. Sprinkle with 1/4 cup slivered almonds and 2 tbsp chopped fresh cilantro. Serve immediately with couscous.