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  • Kellie Ruocco

Braised Chicken with Dates (or Prunes) & Moroccan Spices


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Adapted from Bon Appetit, by Joanne Weir

Serves 6 -8, Prep time:  10 mins., Cook time: 1 hr. 30 mins.

Ingredients & Prep

  1. 3 ½ lbs. (8 to 10 pieces) chicken thighs and/or drumsticks, skin-on &  bone-in

  2. 1 TBS all purpose flour

  3. 2 TBS extra virgin olive oil

  4. 8 to 10 shallots, peeled

  5. 3 cinnamon sticks

  6. 1 ½ tsp ground ginger (or 1 TBS fresh grated ginger)

  7. 1 tsp ground cumin

  8. ½ tsp ground turmeric

  9. 1/8 tsp ground cayenne pepper, mild to medium level of spice

  10. 3 cups chicken broth

  11. 5 TBS lemon juice, about 2 lemons

  12. 12 dates or prunes

  13. salt and pepper to taste

  14. ¼ cup sliced almonds, toasted (garnish)

  15. ¼ cup chopped fresh cilantro (garnish)

Directions

  1. Sprinkle chicken pieces with salt, pepper, and lightly with flour. Heat olive oil in heavy large pot (Dutch oven) over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, 10  to 15 minutes. Transfer chicken to a platter.  Repeat with remaining chicken and transfer to platter

  2. Reduce heat to medium. In leftover fat, 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.

  3. Transfer chicken and shallots to platter; tent with foil. Over medium-high heat, reduce juices in pot until slightly thickened about 8 to 10 minutes. Stir in dates or prunes and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently for about 2 more minutes. Taste the sauce; add a little salt and pepper if needed. Pour sauce and dates or prunes over chicken. Sprinkle with almonds and cilantro, and serve.


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