Ingredients for Moroccan Spiced Chicken With Almonds And Dates
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How to Make Moroccan Spiced Chicken With Almonds And Dates
- Pat 1.5 lbs boneless, skinless chicken thighs dry and coat with 1/2 cup all-purpose flour seasoned with salt and pepper.
- Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium heat.
- Add half of the chicken thighs to the skillet and brown for 5 minutes per side.
- Remove chicken from skillet and set aside.
- Add 1 medium onion, chopped, to the skillet and sauté for 3-4 minutes until softened.
- Return all chicken to the skillet.
- In a small bowl, combine 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon ground ginger, 1/4 teaspoon turmeric, and a pinch of cayenne pepper (optional).
- Add the spice mixture to the chicken and stir to evenly coat.
- Sauté for 1-2 minutes until fragrant.
- Stir in 1 cup chicken broth, 2 tablespoons lemon juice, and 1/2 teaspoon salt.
- Bring to a boil over medium heat, then reduce heat to medium-low.
- Stir in 1/2 cup pitted Medjool dates, roughly chopped, and 1/4 cup slivered almonds.
- Cover and simmer for 20 minutes.
- Uncover and simmer for another 10 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through.
- Serve the Moroccan Spiced Chicken over cooked basmati rice. Garnish with fresh cilantro or parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
104g
Fat
74g
Carbs
13g