Chicken with Dates, Olives, and Cinnamon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This Moroccan-style chicken dish features chicken thighs simmered in a mixture of onion, olives, dates, cinnamon and ginger. Serve over couscous for a hearty meal. Ingredients:
12 bone-in chicken thighs, skinned |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon kosher salt |
2 tablespoons butter, divided |
2 tablespoons olive oil, divided |
4 cups sliced onion |
1 teaspoon minced peeled fresh ginger |
18 pitted manzanilla (or green) olives, chopped |
2 tablespoons all-purpose flour |
3/4 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/8 teaspoon ground red pepper |
1 (3-inch) cinnamon stick |
2 cups fat-free, lower-sodium chicken broth |
1/2 cup whole pitted dates, chopped |
3 tablespoons fresh lemon juice |
1/4 cup fresh basil leaves |
Directions:
1. Sprinkle chicken with pepper and salt. Melt 1 tablespoon butter in a 10-quart Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 6 chicken thighs to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining 6 chicken thighs.
2. Add onion and ginger to pan; sauté 8 minutes, stirring frequently. Add olives; sauté for 1 minute. Add flour and the next 4 ingredients (through cinnamon stick); cook 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute. Return chicken to pan. Cover, reduce heat to low, and cook 12 minutes. Stir in dates; simmer 10 minutes or until chicken is done. Stir in juice, and garnish with basil.
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