Moroccan Spice Braised Chicken With Dates And Almo... |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Traditional North African ingredients, such as dates and almonds, bring sweetness and texture to the golden-colored sauce. Cinnamon's sweet-hot flavour accents this dish. When I make this again I will remove the skin and any excess fat from the chicken, lightly brown the meat and drain on paper towelling. Read more . I will then bake it all up in a Tagine to make it healthier. On that note everyone loved this dish (in it’s original suggested cooking method) and it has been requested again already. I served it with cous cous with added raisins, sultanas and golden raisins. Ingredients:
3 1/2 pounds chicken parts |
3 tablespoons flour |
2 tablespoons olive oil |
1 large onion, halved, and cut into 1/4-inch slices |
1 1/2 teaspoons cinnamon |
1 teaspoon ground cumin |
1/2 teaspoon ground ginger |
1/2 teaspoon ground turmeric |
1 can (14 1/2 ounces) chicken broth |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1 cup pitted and quartered dates, (about 6 ounces) |
1/3 cup whole blanched almonds |
Directions:
1. Coat chicken with flour. Heat oil in large deep skillet or Dutch oven on medium heat. Add half of the chicken; brown about 5 minutes per side. Remove from skillet. Repeat with remaining chicken, adding onion. Return all chicken to skillet.
2. Mix cinnamon, cumin, ginger and turmeric in small bowl; add to skillet. Cook and stir 1 to 2 minutes to evenly coat chicken and onions with spices.
3. Stir in broth, lemon juice and salt. Bring to boil. Reduce heat to medium-low. Stir in dates and almonds; cover and cook 20 minutes. Remove cover; simmer additional 10 minutes, stirring occasionally.
4. Serve with rice or couscous, if desired.
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