Chicken with Dates and Moroccan Spices
Infused with the bold, aromatic flavors of North Africa, this Chicken with Dates and Moroccan Spices brings a burst of warmth and sweetness to your dinner table. Tender, golden-browned chicken thighs are simmered in a fragrant sauce of cumin, coriander, cinnamon, and harissa, perfectly balanced by the natural sweetness of plump, caramelized dates. The dish is finished with fresh cilantro and a bright splash of lemon juice, adding a touch of freshness to this rich and hearty meal. Ready in just over an hour, this recipe is ideal for family dinners or a cozy date night, and it pairs beautifully with fluffy couscous, fragrant basmati rice, or crusty bread to soak up every last drop of the luscious sauce. Perfectly spiced and incredibly comforting, this Moroccan-inspired dish is sure to become a staple in your weekly rotation. Keywords: Moroccan chicken, chicken with dates, chicken with Moroccan spices, easy Moroccan dinner, North African recipes.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs, bone-in and skin-on
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 1 teaspoon Paprika
- 1 tablespoon Harissa paste
- 2 cups Chicken stock
- 12 Pitted dates, halved
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-6 minutes until golden brown. Flip and cook the other side for another 3 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the chopped onion. Sauté for 4-5 minutes until softened and translucent.
Add the minced garlic, ground cumin, coriander, cinnamon, ginger, and paprika. Stir for 1-2 minutes until the spices are fragrant.
Stir in the harissa paste and cook for another minute.
Pour in the chicken stock, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
Return the browned chicken thighs to the skillet and reduce the heat to low. Cover with a lid and let the chicken cook gently for 35 minutes.
After 35 minutes, add the halved dates to the skillet and cook uncovered for another 10 minutes to let the sauce thicken slightly.
Stir in the lemon juice and sprinkle the dish with fresh cilantro.
Serve the chicken hot with couscous, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 51.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 972 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
