Moroccan Chicken With Dates |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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adapted from a recipe in the Chicago Tribune. Haven't tried it yet but it looks great. Ingredients:
3 tablespoons olive oil |
4 pieces chicken |
1 large onion, chopped |
2 garlic cloves, chopped |
1 bay leaf |
2 cups chicken broth |
16 dates, pitted and halved |
1/4 cup whole almond |
2 tablespoons honey |
1 1/2 teaspoons ground ginger |
1 teaspoon salt |
1 teaspoon ground nutmeg |
1 teaspoon ground cumin |
1 teaspoon ground turmeric |
1 teaspoon ground cardamom |
3/4 teaspoon ground allspice |
3/4 teaspoon cinnamon |
1/2 teaspoon black pepper |
1/2 teaspoon ground mace |
1/4 teaspoon saffron thread |
1/8 teaspoon ground cloves |
1/8 teaspoon ground red pepper |
Directions:
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.
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.
3. Reduce heat to low, and cook, covered, for about 25 minutes.
4. Return chicken to the pot, turning pieces to coat with the pan fluids. Cook another 25 minutes.
5. Add dates, almonds, and honey. Cook for another 5 minutes.
6. Store extra spice mix covered in cool, dark place.
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