Maybe it’s the colder than normal temperatures this winter,
but I have been on a big spice kick lately.
And hot, bubbly dinners. The kind that warm you up from the inside out.
Bruce mentioned wanting to try making a chicken dish using Moroccan style flavors. I envisioned a recipe that paired it with dates, yellow raisins and almonds. Since he had never made it before, Bruce scoured the internet until he found a recipe on bon appetit that encompassed what both of us had in mind.
The bon appetit recipe did not call for the golden raisins that I wanted, so we added them to our adapted recipe below.
We were also out of cilantro, so we simply left it off. I thought it was plenty fab without it.
Okay! Are you ready? Let’s Get Cooking!
Moroccan Spiced Chicken with Dates, Raisins & Almonds
- 3 1/2 pounds chicken breast halves, thighs, and drumsticks
- 1 tablespoon all purpose flour
- 1 tablespoon extra-virgin olive oil
- 1 onion, peeled & diced [instead of the shallots]
- 3 cinnamon sticks
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- 1/4 tsp salt [Our Addition]
- 3 cups chicken broth
- 5 tablespoons fresh lemon juice, divided
- 12 dates, pitted, halved
- 1/4 cup yellow raisins [Our Addition]
- 1/4 cup almonds, toasted, coarsely chopped
- 1/4 cup Cilantro (optional)
- Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
- Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates, yellow raisins, and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce, dates and raisins over chicken. Sprinkle with almonds and cilantro (optional).
- Serve and Enjoy!
This dish is warm and comforting enough for your family Sunday supper,
while being exotic enough to serve at a dinner party.
It is visually appealing, and tastes fabulous.
CHEERS, and HAPPY EATING!
- Braised Chicken with Dates & Moroccan Spices
Photo courtesy of bon appetit
Original Source Recipe Here: Braised Chicken with Dates & Moroccan Spices by bon appetit
To See What Wiki says About Moroccan Cuisine, Click Here