Moroccan-Spiced Chicken with Sweet Dates
Experience a delightful fusion of flavors with this Moroccan-Spiced Chicken braised to perfection. Juicy chicken pieces, infused with the warmth of spices and the natural sweetness of Medjool dates, create a tantalizing dish that's perfect for family gatherings or special occasions. Paired with fluffy couscous to soak up the rich and aromatic sauce, this dish promises a satisfying culinary adventure for your taste buds. Garnished with toasted almonds and fresh cilantro, each serving is a harmonious blend of savory, sweet, and nutty flavors.
6
Servings
583
Calories
14
Ingredients
Ingredients
chicken breast halves, thighs, and drumsticks
3 1/2 lbs (cut into pieces)
all-purpose flour
1 tablespoon (for dusting chicken)
extra-virgin olive oil
1 tablespoon (for sautéing)
shallots
2 lbs (peeled)
cinnamon sticks
3 (whole)
ground ginger
1 1/2 teaspoons (ground)
ground cumin
1 teaspoon (ground)
turmeric
1/2 teaspoon (ground)
cayenne pepper
1/8 teaspoon (can adjust to taste)
low sodium chicken broth
3 cups (liquid)
fresh lemon juice
5 tablespoons (divided)
Medjool dates
12 (pitted and halved)
almonds
1/4 cup (toasted and coarsely chopped)
fresh cilantro
1/4 cup (chopped for garnish)
Instructions
1
Begin by seasoning the chicken pieces with salt, pepper, and all-purpose flour, ensuring they are evenly coated.
2
In a heavy large pot, heat the extra-virgin olive oil over medium-high heat. Add half of the chicken pieces and sear until browned on all sides, about 10 minutes. Use tongs to transfer the browned chicken to a baking sheet or platter and repeat with the remaining chicken.
3
Once all the chicken is browned, pour off all but 2 tablespoons of fat from the pot and discard the excess. Lower the heat to medium and add the peeled shallots. Sauté until they turn golden brown, about 6 minutes.
4
Add the cinnamon sticks, ground ginger, ground cumin, turmeric, and cayenne pepper. Stir the spices into the shallots and cook until fragrant, about 1 minute.
5
Pour in the low sodium chicken broth along with 3 tablespoons of fresh lemon juice. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer until the shallots begin to soften, approximately 18 minutes.
6
Gently place the seared chicken pieces atop the softened shallots in the pot. Bring the mixture back to a boil over medium heat. Once boiling, reduce to medium-low, cover, and let simmer until the juices run clear when the thickest part of a drumstick is pierced, about 25 minutes.
7
Carefully transfer the chicken and shallots to a serving platter and cover with foil to keep warm. Increase the heat under the pot and boil the remaining juices until they thicken slightly.
8
Stir in the halved dates and the remaining 2 tablespoons of fresh lemon juice into the thickened sauce. Reduce the heat and let it simmer gently until the dates are heated through, about 2 minutes.
9
Finally, pour the luscious sauce with dates over the chicken. Garnish with toasted almonds and freshly chopped cilantro. Serve alongside couscous to soak up the delightful flavors.
Nutrition Information
25g
Fat
33g
Carbs
50g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Moroccan-Spiced Chicken with Sweet Dates?
It is a delightful Moroccan fusion dish featuring juicy chicken braised with warm spices like ginger and cumin, naturally sweetened with Medjool dates, and garnished with toasted almonds and cilantro.
What type of chicken should I use for this recipe?
The recipe calls for 3 1/2 lbs of chicken pieces, including breast halves, thighs, and drumsticks.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
What are the primary spices used in the Moroccan seasoning?
The spice blend includes cinnamon sticks, ground ginger, ground cumin, turmeric, and a pinch of cayenne pepper.
What kind of dates are best for this dish?
The recipe specifically recommends using 12 pitted and halved Medjool dates for their rich, caramel-like sweetness.
How do I prepare the chicken before cooking?
You should season the chicken pieces with salt and pepper, then lightly dust them with all-purpose flour to ensure an even coating.
What is the best way to brown the chicken?
Heat extra-virgin olive oil in a heavy pot over medium-high heat and sear the chicken pieces for about 10 minutes until they are browned on all sides.
How many shallots are needed for this recipe?
You will need 2 lbs of shallots, which should be peeled and sautéed until golden brown.
What liquid is used for braising the chicken?
The recipe uses 3 cups of low sodium chicken broth combined with fresh lemon juice.
Is this Moroccan chicken dish spicy?
It has a mild warmth from the ginger and cumin, with a tiny kick from 1/8 teaspoon of cayenne pepper, which can be adjusted to your preference.
How long does the chicken need to simmer?
Once the chicken is added back to the pot, it should simmer covered for about 25 minutes until the juices run clear.
What side dish is recommended with this meal?
Fluffy couscous is the perfect pairing to soak up the rich, aromatic Moroccan sauce.
What are the nutritional facts for one serving?
Each serving contains approximately 583 calories, 25g of fat, 33g of carbohydrates, and 50g of protein.
How do I finish the sauce?
After removing the chicken, boil the remaining juices to thicken them, then stir in the halved dates and more lemon juice.
Are there any nuts in this recipe?
Yes, the dish is garnished with 1/4 cup of toasted and coarsely chopped almonds for a nutty crunch.
How much lemon juice is required in total?
A total of 5 tablespoons of fresh lemon juice is used, divided between the braising liquid and the final sauce.
Can I use ground cinnamon instead of sticks?
While the recipe calls for 3 whole cinnamon sticks for a subtle infusion, you could substitute with ground cinnamon if necessary, though the flavor profile may change slightly.
What herbs are used for garnish?
Freshly chopped cilantro is used as a garnish to add a bright, herbal finish to the dish.
Why is flour used on the chicken?
Dusting the chicken in flour helps it brown better during the searing process and helps slightly thicken the braising liquid later.
How do I know the shallots are ready?
The shallots should be sautéed until they turn golden brown, which usually takes about 6 minutes.
How long should I cook the dates in the sauce?
The dates only need to simmer in the thickened sauce for about 2 minutes until they are heated through.
What makes this a Mediterranean style dish?
The use of olive oil, citrus, dates, and North African spices like turmeric and cumin aligns with Mediterranean and Moroccan culinary traditions.
Can I use only chicken breasts?
Yes, though the recipe suggests a mix of breasts, thighs, and drumsticks for a variety of textures and flavor.
Is there any added sugar in this recipe?
No, the sweetness comes naturally from the Medjool dates.
What equipment is needed?
You will need a heavy large pot (like a Dutch oven), tongs, and a serving platter.
Does this recipe include fiber information?
The specific fiber count is not provided in the nutritional data, but the dates and shallots do provide some natural fiber.
What is the first step of the cooking process?
The first step is seasoning the chicken pieces with salt, pepper, and flour.
How much fat is in this dish?
There are 25 grams of fat per serving.
Can I adjust the amount of cayenne pepper?
Yes, the 1/8 teaspoon is a baseline and can be adjusted to your personal spice tolerance.
Is this dish suitable for a dinner party?
Absolutely, its aromatic sauce, elegant garnishes, and complex flavors make it perfect for special occasions or family gatherings.