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Chicken with Dates and Moroccan Spices

medjool dates work well in this braise, which should be served with enough couscous to soak up the delicious juices.

complex14 ingredients18 preparation steps
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Ingredients

  • chicken breast halves
  • all-purpose flour
  • olive oil
  • shallots
  • cinnamon sticks
  • ground ginger
  • ground cumin
  • turmeric
  • cayenne pepper
  • low sodium chicken broth
  • fresh lemon juice
  • dates
  • almonds
  • fresh cilantro

Preparation

  1. 1sprinkle chicken pieces with salt , pepper , and flour
  2. 2heat olive oil in heavy large pot over medium-high heat
  3. 3add half of chicken pieces to pot and cook until browned on all sides , turning occasionally , about 10 minutes
  4. 4transfer chicken to baking sheet or platter
  5. 5repeat with remaining chicken
  6. 6pour off all but 2 tablespoons fat from pot and discard
  7. 7reduce heat to medium
  8. 8add shallots to pot
  9. 9saute until golden , about 6 minutes
  10. 10add cinnamon sticks , ginger , cumin , turmeric , and cayenne
  11. 11stir until fragrant , about 1 minute
  12. 12increase heat to high
  13. 13add broth and 3 tablespoons lemon juice
  14. 14bring to boil
  15. 15reduce heat to low , cover , and simmer until shallots begin to soften , about 18 minutes
  16. 16place chicken pieces atop shallots in pot
  17. 17bring to boil over medium heat
  18. 18reduce heat to medium-low , cover , and simmer until juices run clear when thickest part of drumstick is pierced with knife , about 25 minutes