Ingredients
-
3 1/2 - 4
-
3
-
2
-
1
-
1 1/2
-
1
-
1/2
-
1/2
-
1
-
2
-
1/2
-
1
-
1/3
-
-
Directions
Moroccan Spiced Chicken with Almonds and Dates, Yummy, Yummy, don’t skip the dates it adds lots of flavour, thanks for sharing , 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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Steps
|
1
Done
|
Coat Chicken With Flour. |
|
2
Done
|
Heat Oil in Large Deep Skillet or Dutch Oven Over Medium Heat. |
|
3
Done
|
Add Half of Chicken; Brown About 5 Minutes Per Side. |
|
4
Done
|
Remove from Skillet. |
|
5
Done
|
Repeat Browning Step With Remaining Chicken, Adding Onion. |
|
6
Done
|
Return All Chicken to Skillet. |
|
7
Done
|
Combine Cinnamon, Cumin, Ginger and Turmeric in Small Bowl; Add to Chicken. |
|
8
Done
|
Stir to Evenly Coat Chicken and Onions With Spices; Saute 1-2 Minutes. |
|
9
Done
|
Stir in Broth, Lemon Juice and Salt; Bring to a Boil Over Medium Heat. |
|
10
Done
|
Reduce Heat to Medium-Low. |
|
11
Done
|
Stir in Dates and Almonds and Cook, Covered, For 20 Minutes. |
|
12
Done
|
Uncover and Simmer Another 10 Minutes, Stirring Occasionally. |
|
13
Done
|
Serve Over Cooked Basmati Rice. |
