Moroccan-Spice-Braised-Chicken-with-Dates-and-Almonds
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Moroccan Spice Braised Chicken with Dates and Almonds

Dates and almonds add texture to this Moroccan dish, while spicy-sweet cinnamon acts as the perfect accent.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Makes: 8 servings
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All You Need

  • 3 1/2 lbs (1 1/2 kg) bone-in chicken parts
  • 3 tbsps (45 mL) flour
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) pitted and quartered dates
  • 1/3 cup (75 mL) whole blanched almonds
  • 2 tbsps (30 mL) olive oil
  • 1 onion, halved, and cut into 1/4-in (0.5 cm) slices
  • 1 1/2 tsps (7 mL) McCormick Gourmet Ground Cinnamon
  • 1 tsp (5 mL) McCormick Gourmet Ground Cumin
  • 1/2 tsp (2 mL) McCormick Gourmet Ground Ginger
  • 1/2 tsp (2 mL) McCormick Gourmet Ground Turmeric
  • 1 3/4 cups (425 mL) Kitchen Basics Original Chicken Cooking Stock
  • 2 tbsps (30 mL) lemon juice

Instructions

  1. Coat chicken with flour. Heat oil in large deep skillet or Dutch oven on medium heat. 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

  2. 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

  3. Stir in stock, lemon juice and salt. Bring to boil. Reduce heat to medium-low. Stir in dates and almonds; cover and cook 20 minutes. Remove cover; simmer 10 minutes longer, stirring occasionally. Serve with cooked rice or couscous, if desired

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