Chicken with Dates, Olives, and Cinnamon

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 34 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 350
  • Fat: 16g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 3g
  • Protein: 29.1g
  • Carbohydrate: 21.9g
  • Fiber: 2.7g
  • Cholesterol: 125mg
  • Iron: 2mg
  • Sodium: 580mg
  • Calcium: 47mg

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. 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. 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.
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