Chicken With Dates And Moroccan Spices

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

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Steps

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Sprinkle chicken pieces with salt , pepper , and flour.

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Heat olive oil in heavy large pot over medium-high heat.

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Add half of chicken pieces to pot and cook until browned on all sides , turning occasionally , about 10 minutes.

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Transfer chicken to baking sheet or platter.

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Repeat with remaining chicken.

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Pour off all but 2 tablespoons fat from pot and discard.

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Reduce heat to medium.

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Add shallots to pot.

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Saute until golden , about 6 minutes.

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Add cinnamon sticks , ginger , cumin , turmeric , and cayenne.

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Stir until fragrant , about 1 minute.

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Increase heat to high.

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Add broth and 3 tablespoons lemon juice.

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Bring to boil.

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Reduce heat to low , cover , and simmer until shallots begin to soften , about 18 minutes.

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Place chicken pieces atop shallots in pot.

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Bring to boil over medium heat.

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Reduce heat to medium-low , cover , and simmer until juices run clear when thickest part of drumstick is pierced with knife , about 25 minutes.

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Transfer chicken and shallots to platter.

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Tent w.

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Ingredients

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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