Chicken with Dates, Olives, and Cinnamon

Chicken with Dates, Olives, and Cinnamon Recipe
Photo: John Autry; Styling: Leigh Ann Ross
This Moroccan-style chicken dish features chicken thighs simmered in a mixture of onion, olives, dates, cinnamon and ginger.  Serve over couscous for a hearty meal.

Yield:

Serves 6 (serving size: 2 thighs and 1/2 cup sauce)

Recipe from

Recipe Time

Hands-on: 34 Minutes
Total: 1 Hours

Nutritional Information

Calories 350
Fat 16 g
Satfat 4.5 g
Monofat 7 g
Polyfat 3 g
Protein 29.1 g
Carbohydrate 21.9 g
Fiber 2.7 g
Cholesterol 125 mg
Iron 2 mg
Sodium 580 mg
Calcium 47 mg

Ingredients

12 bone-in chicken thighs, skinned
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 tablespoons butter, divided
2 tablespoons olive oil, divided
4 cups sliced onion
1 teaspoon minced peeled fresh ginger
18 pitted manzanilla (or green) olives, chopped
2 tablespoons all-purpose flour
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground red pepper
1 (3-inch) cinnamon stick
2 cups fat-free, lower-sodium chicken broth
1/2 cup whole pitted dates, chopped
3 tablespoons fresh lemon juice
1/4 cup fresh basil leaves

Preparation

1. Sprinkle chicken with pepper and salt. Melt 1 tablespoon butter in a 10-quart Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 6 chicken thighs to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining 6 chicken thighs.

2. Add onion and ginger to pan; sauté 8 minutes, stirring frequently. Add olives; sauté for 1 minute. Add flour and the next 4 ingredients (through cinnamon stick); cook 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute. Return chicken to pan. Cover, reduce heat to low, and cook 12 minutes. Stir in dates; simmer 10 minutes or until chicken is done. Stir in juice, and garnish with basil.

Note:

David Bonom,

October 2011
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