Moroccan Spiced Chicken W Dates And Almonds
Submitted by brianjwood on November 15, 2002 at 6:06 am

DESCRIPTION
Moroccan Spiced Chicken w Dates and Almonds

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
A reasonably authentic flavour, though I would add minced chilis too, maybe 1/2 a Jalapeno.
Cheers, Brian

Moroccan Spice Braised Chicken with Dates and Almonds

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 ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 can (14 1/2 ounces) chicken broth (or better, homemade stock)
2 tablespoons lemon juice
1/2 teaspoon salt
1 cup pitted and quartered dates, (about 6 ounces)
1/3 cup whole blanched almonds

Directions:
Coat chicken with s&p seasoned flour, best done by puting the seasoned flour in a plastic bag and putting the pieces of chicken in and shaking vigorously. Heat oil in a large deep skillet or Dutch oven over medium heat. Add half of the chicken; brown about 5 minutes per side.
Remove from skillet. Repeat browning step with remaining chicken, adding onion. Return all chicken to skillet. Combine cinnamon, cumin, ginger, and turmeric in a small bowl; add to chicken. Stir to evenly coat chicken and onions with spices; sauté 1-2 minutes. Stir in broth (stock), lemon juice and salt; bring to a boil over medium heat. Reduce heat to medium-low, then stir in dates and almonds and cook, covered, for 20 minutes. Uncover and simmer another 10 minutes, stirring occasionally.
This can be served with fragrant Saffron rice, couscous,spaetzle or even noodles.