Moroccan Chicken with Dates
Transport your taste buds to the vibrant kitchens of North Africa with this irresistible Moroccan Chicken with Dates. Featuring tender, golden-seared chicken thighs simmered in a fragrant medley of cinnamon, cumin, ginger, and turmeric, this dish is a symphony of warm, earthy spices perfectly balanced by the natural sweetness of plump, caramelized dates and a drizzle of honey. Toasted almonds add a delightful crunch, while a garnish of fresh cilantro provides a bright, herbaceous finish. Perfectly paired with fluffy couscous, rice, or warm flatbread, this one-pot wonder is both comforting and exotic, making it an ideal centerpiece for any dinner gathering. Bursting with flavor and ready in under an hour, this recipe combines the ease of home cooking with the allure of Moroccan cuisine.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 cups chicken broth
- 12 dates, pitted and halved
- 1 cup almonds, toasted
- 2 tablespoons honey
- 2 tablespoons fresh cilantro, chopped
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper, freshly ground
- 1 lemon, cut into wedges (for serving, optional)
Instructions
Season the chicken thighs with 1 teaspoon of salt and freshly ground black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Place the chicken thighs in the skillet, skin-side down, and sear for 4-5 minutes per side until golden brown. Remove and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Cook for 3-4 minutes until soft and translucent.
Add the minced garlic, ground cinnamon, cumin, ginger, turmeric, and paprika. Stir well and cook for 1-2 minutes until the spices are fragrant.
Pour in the chicken broth, scraping the bottom of the pan to deglaze. Bring to a simmer.
Return the chicken thighs to the skillet, nestling them into the broth. Cover, reduce the heat to low, and simmer for 30 minutes.
After 30 minutes, add the pitted dates and honey to the skillet. Stir gently to combine and cook for another 10 minutes, uncovered, to let the sauce thicken slightly.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with toasted almonds and fresh chopped cilantro.
Serve hot with couscous, rice, or flatbread, and optionally with lemon wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
4032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.5 g | 294% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5409 mg | 235% | |
| Total Carbohydrate | 341.6 g | 124% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 271.3 g | ||
| Protein | 202.9 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 801 mg | 62% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 5758 mg | 123% | |
*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.
