Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
34 Mins
Total Time
1 Hour
Serves 6 (serving size: 2 thighs and 1/2 cup sauce)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

wmarshall's Review

June 26, 2014

CookingQueen72's Review

April 29, 2014
I made this today and it was absolutely fantastic. It had an explosion of different flavors. I didn't have ginger so I substituted for allspice and it was a hit with the entire family!

hilltoprunner's Review

February 25, 2014
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.

phoebe1214's Review

May 26, 2013
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.

daneanp's Review

November 14, 2012
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.

tzevaf's Review

October 28, 2012
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.

tonificken's Review

July 20, 2012
This was good and not overpowering. Used ground ginger, no dates or coriander. Good the next day also.

Ncox8922's Review

April 01, 2012
Yummy!!!! Such a great dish!!!

pdxcook's Review

March 29, 2012
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.

acmeinecke's Review

March 15, 2012