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.
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.