Moroccan Chicken with Dates

Name: Moroccan Chicken with Dates
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3 tbsp olive oil; 4 piece chicken; 1 large onion; 2 garlic cloves; 1 bay leaf; 2 cup chicken broth; 16 dates; 0.25 cup whole almond; 2 tbsp honey; RAS EL HANOUT BLEND use 1 tsp; 1.5 tsp ground ginger; 1 tsp salt; 1 tsp ground nutmeg; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground cardamom; 0.75 tsp ground allspice; 0.75 tsp cinnamon; 0.5 tsp black pepper; 0.5 tsp ground mace; 0.25 tsp saffron thread; 0.125 tsp ground cloves; 0.125 tsp ground red pepper

A dish of chicken, dates and almond, warmed with ginger and nutmeg.

1 hr 40 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 70 min · 100 min total
Difficulty: medium

1
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.
10 min
2
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.
2 min
3
Reduce heat to low, and cook, covered, for about 25 minutes. Return chicken to the pot, turning pieces to coat with the pan fluids. Cook another 25 minutes.
4
Add dates, almonds, and honey. Cook for another 5 minutes. Store extra spice mix covered in cool, dark place.
5 min