Moroccan Spiced Chicken with Almonds and Dates
Transport your taste buds to North Africa with this irresistible Moroccan Spiced Chicken with Almonds and Dates. This dish is a fragrant symphony of bold spices like cumin, coriander, cinnamon, and turmeric, creating a warm and earthy flavor profile. Tender, golden-seared chicken thighs are simmered in a luscious sauce of chicken broth, sweet dates, and optional harissa for a hint of heat. Finished with crunchy toasted almonds and fresh cilantro, this meal delivers a balance of savory, sweet, and nutty notes in every bite. It's perfect served over fluffy couscous or warm flatbreads, making it an ideal dinner centerpiece for cozy family nights or entertaining guests. Ready in just under an hour, this recipe is your ticket to an exotic yet approachable culinary adventure.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1.5 cups chicken broth
- 0.75 cup pitted dates, chopped
- 0.5 cup blanched almonds, toasted
- 0.25 cup fresh cilantro leaves, chopped
- 1 teaspoon harissa paste (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat a large, deep skillet or Dutch oven over medium heat. Add 2 tablespoons of olive oil.
Season the chicken thighs with salt and black pepper on both sides. Sear the chicken in the hot oil until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the chopped onion and sauté until softened, about 5-7 minutes.
Add the minced garlic, cumin, coriander, cinnamon, turmeric, and paprika to the onions. Cook for 1 minute until the spices are fragrant.
Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Add the chopped dates and, if using, the harissa paste. Stir to combine.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover the skillet, and simmer for 30 minutes. Occasionally baste the chicken with the sauce to keep it moist.
Remove the lid and continue to simmer for another 10-15 minutes, allowing the sauce to thicken slightly.
Garnish the dish with toasted almonds and freshly chopped cilantro before serving.
Serve hot with your choice of couscous, rice, or flatbread on the side.
Nutrition Facts
Calories |
3092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.4 g | 275% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4043 mg | 176% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 86.5 g | ||
| Protein | 186.9 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3915 mg | 83% | |
*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.
