Moroccan Spiced Chicken with Carrot Date Glaze
This exquisite Moroccan Spiced Chicken with Carrot Date Glaze brings together a symphony of vibrant flavors and aromatic spices that will take your taste buds on a delightful journey. The succulent chicken thighs and drumsticks, braised to perfection in a rich sauce made from freshly squeezed carrot juice and sweet dates, create a perfect harmony of savory and sweet. The dish is further enhanced with fragrant spices such as ginger, cinnamon, and cumin, and is elegantly garnished with fresh cilantro for a touch of brightness. Served alongside fluffy couscous cooked in chicken stock, this dish not only impresses with its stunning presentation but also offers a deliciously satisfying meal that is easy on the wallet. Enjoy this perfect blend of comfort and gourmet dining right at home!
4
Servings
221
Calories
14
Ingredients
Ingredients
Chicken thighs
4 medium (bone-in, skin-on, trimmed of excess skin and fat)
Chicken drumsticks
4 medium (skin-on, trimmed of excess skin and fat)
Kosher salt
to taste (for seasoning)
Freshly ground pepper
to taste (for seasoning)
Vegetable oil
2 tablespoons (for browning the chicken)
Red onion
1 large (thinly sliced)
Ground ginger
1 teaspoon (for seasoning)
Ground cinnamon
1 teaspoon (for seasoning)
Ground cumin
1/2 teaspoon (for seasoning)
Carrot juice
1 1/4 cups (freshly squeezed)
Chicken broth
3/4 cup (homemade or low-salt canned)
Medjool dates
10-12 (pitted and halved)
Fresh lemon juice
2 tablespoons (for finishing the sauce)
Chopped cilantro
2 tablespoons (for garnish)
Instructions
1
Preheat your oven to 350°F (175°C) and position a rack in the center.
2
Generously season the chicken thighs and drumsticks with kosher salt and freshly ground pepper.
3
In a 10-11 inch straight-sided ovenproof sauté pan, heat 2 tablespoons of vegetable oil over medium-high heat until hot.
4
Carefully place the chicken pieces in the pan, skin side down (they may be crowded), and cook for about 5 minutes or until deeply browned. If necessary, use a splatter screen to minimize mess.
5
Flip the chicken pieces and continue to cook until the other side is also deeply browned, approximately 3 to 5 minutes. Remove the browned chicken from the pan and transfer to a plate.
6
Pour off all but 1 tablespoon of fat from the pan and return it to medium heat. Add the thinly sliced red onion and sauté, stirring frequently, until soft and slightly caramelized, about 6 to 8 minutes.
7
Mix in the ground ginger, ground cinnamon, and ground cumin, stirring for about 1 minute until fragrant.
8
Pour in the carrot juice and chicken broth, scraping the browned bits from the bottom of the pan with a wooden spoon to build flavor. Bring the mixture to a boil.
9
Gently return the chicken to the pan, ensuring it is submerged in the sauce. Cover the pan and transfer it to the preheated oven.
10
Braise the chicken for 15 minutes. Afterward, add the halved dates and continue braising for an additional 30 to 35 minutes, or until the chicken is fork-tender and the meat begins to pull away from the bone.
11
Using a slotted spoon, carefully transfer the chicken and dates to a serving dish, covering with foil to keep warm.
12
Tilt the sauté pan and skim off excess fat from the sauce. Bring the sauce to a boil over medium-high heat, then reduce to medium-low and simmer for about 5 minutes until slightly thickened.
13
Stir in the fresh lemon juice and season the sauce to taste with salt and pepper.
14
Drizzle the sauce over the chicken, garnish with chopped cilantro, and serve hot with couscous cooked in chicken stock.
Nutrition Information
12.5g
Fat
15g
Carbs
15g
Protein
1.25g
Fiber
4.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in the Moroccan Spiced Chicken?
The recipe uses 4 medium bone-in, skin-on chicken thighs and 4 medium skin-on chicken drumsticks.
What are the main flavors of the glaze?
The glaze is made from freshly squeezed carrot juice and sweet Medjool dates, flavored with ginger, cinnamon, and cumin.
How many servings does this recipe yield?
This recipe yields 4 servings.
What temperature should I set my oven to?
The oven should be preheated to 350°F (175°C) with a rack positioned in the center.
How many calories are in one serving of this dish?
Each serving contains approximately 221 calories.
What type of pan is recommended for cooking?
A 10-11 inch straight-sided ovenproof sauté pan is recommended.
How long should I brown the chicken pieces?
Cook the chicken skin side down for about 5 minutes until deeply browned, then flip and cook for another 3 to 5 minutes.
What spices are included in the spice blend?
The recipe includes 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cumin.
When do I add the dates to the dish?
The dates should be added after the chicken has braised for the first 15 minutes.
What is the total braising time in the oven?
The total braising time is approximately 45 to 50 minutes (15 minutes initially, followed by 30 to 35 minutes once dates are added).
How should the red onion be prepared?
The recipe calls for 1 large red onion that has been thinly sliced.
What is the nutritional fat content per serving?
The fat content per serving is 12.5g.
Is there any fiber in this dish?
Yes, there is approximately 1.25g of fiber per serving.
What garnish is suggested for the final presentation?
The dish is garnished with 2 tablespoons of chopped fresh cilantro.
What liquid is used to deglaze the pan?
A combination of carrot juice and chicken broth is used to build the sauce and scrape up browned bits.
What side dish is recommended for serving?
It is recommended to serve the chicken with fluffy couscous cooked in chicken stock.
How much carrot juice is needed?
You will need 1 1/4 cups of freshly squeezed carrot juice.
Should the chicken be bone-in or boneless?
The recipe specifies bone-in chicken thighs and skin-on drumsticks for the best flavor.
What is the purpose of adding lemon juice at the end?
Lemon juice is stirred into the sauce at the end to provide brightness and balance the sweet and savory flavors.
How much protein is in one serving?
There are 15g of protein per serving.
How many dates are used in the recipe?
The recipe uses 10-12 Medjool dates, pitted and halved.
Do I need to skim fat from the sauce?
Yes, after removing the chicken, tilt the pan and skim off the excess fat before reducing the sauce.
How do I know when the chicken is fully cooked?
The chicken is done when it is fork-tender and the meat begins to pull away from the bone.
What kind of oil should be used for sautéing?
2 tablespoons of vegetable oil are used for browning the chicken.
How many ingredients are required for this recipe?
There are a total of 14 ingredients listed.
How much carbohydrate is in each serving?
Each serving contains approximately 15g of carbohydrates.
Is this a one-pot meal?
Yes, the recipe is tagged as a one-pot meal because the chicken is browned and braised in the same ovenproof sauté pan.
Can I use low-salt chicken broth?
Yes, the recipe suggests using either homemade or low-salt canned chicken broth.
How much sugar is in the dish?
There is 4.5g of sugar per serving, largely from the carrot juice and dates.
What should I do if the pan is crowded while browning?
The instructions note the chicken pieces may be crowded; simply ensure they are making good contact with the pan and use a splatter screen if necessary.