moroccan spice braised chicken with dates and almonds

moroccan spice braised chicken with dates and almonds


prep time: 15 minutes
cook time: 40 minutes
ready in: 55 minutes

makes: 8 servings

ingredients

  • 3½ lbs bone-in chicken parts
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  • 3 Tablespoons flour
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  • 2 Tablespoons olive oil
  • 1 large onion, halved, and cut into 1/4-inch slices
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  • 1½ teaspoons McCormick® Gourmet Collection Saigon Cinnamon
  • 1 teaspoon McCormick® Gourmet Collection Ground Cumin
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  • 1/2 teaspoon McCormick® Gourmet Collection Ground Ginger
  • 1/2 teaspoon McCormick® Gourmet Collection Ground Turmeric
  • 1¾ cups Kitchen Basics® Original Chicken Stock
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  • 2 Tablespoons lemon juice
  • 1/2 teaspoon salt
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  • 1 cup (about 6 oz.) pitted and quartered dates
  • 1/3 cup whole blanched almonds

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.

steps

  1. Coat chicken with flour. Heat oil in large deep skillet or Dutch oven on medium heat.
  2. Add 1/2 of the chicken; brown about 5 minutes per side. Remove from skillet. Repeat with remaining chicken, adding onion. Return all chicken to skillet.
  3. Mix cinnamon, cumin, ginger and turmeric in small bowl; add to skillet. Cook and stir 1 to 2 minutes to evenly coat chicken and onion with spices.
  4. Stir in stock, lemon juice and salt. Bring to boil. Reduce heat to medium-low.
  5. Stir in dates and almonds; cover and cook 20 minutes.
  6. Remove cover; simmer 10 minutes longer, stirring occasionally. Serve with cooked rice or couscous, if desired.

per serving: 386 Calories, Fat 18g, Protein 33g, Carbohydrates 23g, Cholesterol 96mg, Sodium 486mg, Fiber 3g
note: recipe provided by McCormick