Ingredients
-
-
3
-
4
-
1
-
2
-
1
-
2
-
16
-
1/4
-
2
-
-
1 1/2
-
1
-
1
-
1
Directions
Moroccan Chicken With Dates, adapted from a recipe in the Chicago Tribune Haven’t tried it yet but it looks great , I would not do this recipe without adapting it Very, very, very sweet I would use two cans of chicken stock or 4 cups I would add the garlic to the onion and use only eight dates I would also not worry about skipping the saffron because the flavors are excellent without it Saffron is $23 00 for a tiny bit in my local Grocer , adapted from a recipe in the Chicago Tribune Haven’t tried it yet but it looks great
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Steps
|
1
Done
|
Heat 2 Tbl Olive Oil in a Dutch Oven Over Medium Heat. Add the Chicken Pieces and Cook, Turning Once or Twice, Until Lightly Browned, About 10 Minutes. Remove to a Dish and Set Aside. |
|
2
Done
|
Mix Together the Ingredients For the Ras El Hanout in a Bowl or Jar. Heat Remaining Tbl Oil in Dutch Oven. Add Onion, and Cook Until Slightly Softened, About 2 Minutes. Add the Bay Leaf, 1 Tsp Ras El Hanout and Chicken Broth. |
|
3
Done
|
Reduce Heat to Low, and Cook, Covered, For About 25 Minutes. |
|
4
Done
|
Return Chicken to the Pot, Turning Pieces to Coat With the Pan Fluids. Cook Another 25 Minutes. |
|
5
Done
|
Add Dates, Almonds, and Honey. Cook For Another 5 Minutes. |
|
6
Done
|
Store Extra Spice Mix Covered in Cool, Dark Place. |
