Moroccan Spiced Chicken with Almonds and Dates

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Ready In:
40mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Coat chicken with flour.
  • Heat oil in large deep skillet or Dutch oven over medium heat.
  • Add half of chicken; brown about 5 minutes per side.
  • Remove from skillet.
  • Repeat browning step with remaining chicken, adding onion.
  • Return all chicken to skillet.
  • Combine cinnamon, cumin, ginger and turmeric in small bowl; add to chicken.
  • Stir to evenly coat chicken and onions with spices; saute 1-2 minutes.
  • Stir in broth, lemon juice and salt; bring to a boil over medium heat.
  • Reduce heat to medium-low.
  • Stir in dates and almonds and cook, covered, for 20 minutes.
  • Uncover and simmer another 10 minutes, stirring occasionally.
  • Serve over cooked basmati rice.

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Reviews

  1. Yummy, don't skip the dates it adds lots of flavour, thanks for sharing.
     
  2. This chicken was tender and tasted great; it created a delicous, colorful "gravy" to go on top of Wild Rice with Walnute and Dates (recipe #104629 ). We served it with Apricot Salad (recipe #24805) and a Mediterannean zuchini/tomato side dish. The only changes I made to this recipe were to add a few pinches of cayenne and used bottled lemon juice since I had no lemons on hand. We will have this again. Thanks for sharing a delicous recipe for family dining and for company.
     
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