Serves 6 (serving size: 2 thighs and 1/2 cup sauce)
Photo: John Autry; Styling: Leigh Ann Ross
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
How to Make It
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.
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.
I kept to the ingredient list but after reading the other reviews I did modify a wee bit. I used 1.5 times the spices because I know we enjoy flavor. I also used boneless/skinless thighs because that's all I had (the package had only 5 thighsI cooked the meat NO LONGER than the time allotted and the chicken was not dry. Oh, I left out the basil since there isn't where I live. That said, what a great meal! The flavor was complex and fresh and over jasmine rice, we left the table satisfied, not stuffed! We were fine with only 1 thigh each.
I made this with a whole chicken plus four thighs (all with the skin removed) instead of the 12 chicken thighs. I also didn't think it needed all the oil that is called for to brown the chicken; I only used half and still had several tablespoons in the pan to brown the onions with. Loved this so very much. I will be making this again and again and again.
I probably shouldn't post a review since I made so many alterations but it still turned out good so, I will. I used a combination of thighs and breasts. I only used 1 T of butter, omitting the 2nd and the oil. I didn't have the olives or the dates so I substituted dried figs. Still very tasty. Served with roasted garlic couscous - next time will use jasmine rice to soak up some of the good sauce. Steamed green beans completed the meal. Will add to my weekend favorites; it was a bit time consuming for a work night.
This was absolutely delicious! I didn't need the second round of butter and oil. I think it made the sauce a little too oily. Also, I didn't have green olives, so I used black. I increased the salt a bit to make up for the missing brine. Next time, I'll only use the butter and oil once, and add green olives. This dish is definitely going into the regular rotation.
tasty, though mild flavored dish. Increased the spices and ginger by half and added the olives, in with the dates. Cooked the chicken a bit longer and added baby spinach at the end just to wilt for a little color. Maybe basil in season.