Chicken with Dates, Olives, and Cinnamon
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Ingredients
12 chicken thighs with bones and skin
¼ teaspoon freshly ground black pepper
⅛ a teaspoon of kosher salt
2 tablespoons butter, divided
2 tablespoons olive oil, divided
4 cups chopped onion
1 teaspoon minced fresh peeled ginger
18 sliced pitted manzanilla olives (or green ones)
2 tablespoons all-purpose flour
¾ teaspoon ground cumin
½ teaspoon ground coriander
⅛ a teaspoon of ground red pepper
1 (3-inch) cinnamon stick
2 cups low-sodium, fat-free chicken stock
½ cup whole pitted dates, chopped
3 tablespoons fresh lemon juice
¼ cup fresh basil leaves
To make
This Moroccan-style chicken dish includes chicken thighs stewed over low heat in a mixture of onions, olives, dates, cinnamon and ginger. Serve with couscous for a hearty meal.
Sprinkle the chicken with pepper and salt. Melt 1 tablespoon of butter in a 10-quart roasting pan over medium-high heat. Add 1 tablespoon of oil to the skillet; stir to coat. Add 6 chicken thighs to the pan; cook for 4 minutes on each side or until lightly browned. Remove the chicken from the pan. Repeat with the remaining 1 tablespoon butter, remaining 1 tablespoon butter, and remaining 6 chicken thighs.Add the onion and ginger to the pan; simmer for 8 minutes, stirring frequently. Add the olives; saute for 1 minute. Add the flour and the next 4 ingredients (using a cinnamon stick); cook for 1 minute, stirring constantly. Add the broth; bring to a boil, scraping off the pan to avoid browning the pieces. Cook for 1 minute. Return the chicken to the pan. Cover, reduce heat to low, and cook for 12 minutes. Add the dates; simmer for 10 minutes or until the chicken is cooked through. Drizzle with the juice and garnish with basil.
Sprinkle the chicken with pepper and salt. Melt 1 tablespoon of butter in a 10-quart roasting pan over medium-high heat. Add 1 tablespoon of oil to the skillet; stir to coat. Add 6 chicken thighs to the pan; cook for 4 minutes on each side or until lightly browned. Remove the chicken from the pan. Repeat with the remaining 1 tablespoon butter, remaining 1 tablespoon butter, and remaining 6 chicken thighs.Add the onion and ginger to the pan; simmer for 8 minutes, stirring frequently. Add the olives; saute for 1 minute. Add the flour and the next 4 ingredients (using a cinnamon stick); cook for 1 minute, stirring constantly. Add the broth; bring to a boil, scraping off the pan to avoid browning the pieces. Cook for 1 minute. Return the chicken to the pan. Cover, reduce heat to low, and cook for 12 minutes. Add the dates; simmer for 10 minutes or until the chicken is cooked through. Drizzle with the juice and garnish with basil.
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Author:Admin
Published: 11/20/2023 8:48 PM
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