Moroccan Spiced Chicken With Almonds And Dates

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Yummy

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Steps

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Coat chicken with flour.

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Heat oil in large deep skillet or dutch oven over medium heat.

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Add half of chicken.

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Brown about 5 minutes per side.

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Remove from skillet.

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Repeat browning step with remaining chicken , adding onion.

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Return all chicken to skillet.

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Combine cinnamon , cumin , ginger and turmeric in small bowl.

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Add to chicken.

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Stir to evenly coat chicken and onions with spices.

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Saute 1-2 minutes.

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Stir in broth , lemon juice and salt.

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Bring to a boil over medium heat.

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Reduce heat to medium-low.

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Stir in dates and almonds and cook , covered , for 20 minutes.

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Uncover and simmer another 10 minutes , stirring occasionally.

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Serve over cooked basmati rice.

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Ingredients

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chicken parts, flour, olive oil, onion, ground cinnamon, ground cumin, ground ginger, turmeric, chicken broth, lemon juice, salt, dates, blanched almond