Chicken With Dates And Moroccan Spices

Total Time: 1 hr 50 mins Preparation Time: 35 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 3 1/2 lbs chicken breast halves, thighs, and drumsticks
• 1 tablespoon all-purpose flour
• 1 tablespoon extra-virgin olive oil
• 2 lbs shallots, peeled
• 3 cinnamon sticks
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/8 teaspoon cayenne pepper (can use more if you like)
• 3 cups low sodium chicken broth
• 5 tablespoons fresh lemon juice, divided
• 12 dates, pitted, halved
• 1/4 cup almonds, toasted, coarsely chopped
• 1/4 cup chopped fresh cilantro

Recipe

• 1 sprinkle chicken pieces with salt, pepper, and flour. heat olive oil in heavy large pot over medium-high heat.
• 2 add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 10 minutes. transfer chicken to baking sheet or platter; repeat with remaining chicken.
• 3 pour off all but 2 tablespoons fat from pot and discard. reduce heat to medium. add shallots to pot; saute until golden, about 6 minutes.
• 4 add cinnamon sticks, ginger, cumin, turmeric, and cayenne. stir until fragrant, about 1 minute.
• 5 increase heat to high; add broth and 3 tablespoons lemon juice. bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes.
• 6 place chicken pieces atop shallots in pot. bring to boil over medium heat. reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
• 7 transfer chicken and shallots to platter; tent with foil. boil juices in pot until slightly thickened. stir in dates and remaining 2 tablespoons lemon juice.
• 8 reduce heat and simmer gently until dates are heated through, about 2 minutes. pour sauce and dates over chicken. sprinkle with almonds and cilantro, serve.