Moroccan Spice Braised Chicken with Dates and Almonds
- Active Time 55m
Makes 8 servings
Traditional North African ingredients, such as dates and almonds, bring sweetness and texture to the golden-colored sauce in this recipe. Cinnamon's sweet-hot flavor accents this dish.
- 3 1/2 pounds chicken pieces
- 3 tablespoons flour
- 2 tablespoons olive oil
- 1 large onion, halved and cut into 1/4-inch slices
- 1 1/2 teaspoons McCormick® Ground Cinnamon
- 1 teaspoon McCormick® Ground Cumin
- 1/2 teaspoon McCormick® Ground Ginger
- 1/2 teaspoon McCormick® Turmeric
- One 14 1/2-ounce can chicken broth
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 cup pitted and quartered dates, (about 6 ounces)
- 1/3 cup whole blanched almonds
Coat the chicken with flour. Heat the oil in a large deep skillet or Dutch oven over medium heat. Add half of the chicken; brown about 5 minutes per side. Remove from the skillet. Repeat the browning step with the remaining chicken, adding the onion. Return all the chicken to the skillet.
Combine the cinnamon, cumin, ginger and turmeric in a small bowl; add to the chicken. Stir to evenly coat the chicken and onions with spices; sauté 1-2 minutes.
Stir in the broth, lemon juice and salt; bring to a boil over medium heat. Reduce the heat to medium-low. Stir in the dates and almonds and cook, covered, for 20 minutes. Uncover and simmer another 10 minutes, stirring occasionally.
Recipe reprinted by permission of McCormick&reg;. All rights reserved.
nutrition information per serving
647 calories; 42g total fat; 170mg cholesterol; 521mg sodium; 23g carbohydrates; 45g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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