Braised Chicken with Dates and Moroccan Spices - Northern Michigan's News Leader

Braised Chicken with Dates and Moroccan Spices

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3 1/2 lbs. Chicken breast halves, thighs and drumsticks
1 tbs. All purpose flour
1 tbs Extra virgin olive oil
2 lbs. Shallots (peeled)
3 Cinnamon sticks
1 1/2 tsp. Ground ginger
1 tsp. Ground cumin
1/2 tsp. Turmeric
1/8 tsp. Cayenne pepper
3 cups Low-salt chicken broth
5 tbs. Fresh lemon juice
12 Dates (pitted and halved)
1/4 cup Almonds (toasted, coarsely chopped)
1/4 cup Cilantro
Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons of fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to a boil; reduce heat to low, cover and simmer until shallots begin to soften, about 18 minutes. 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.

Transfer chicken to platter. Tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.