Pharaonic Chicken
Transport your taste buds to ancient culinary traditions with Pharaonic Chicken, a succulent and aromatic dish inspired by the flavors of the Middle East. This recipe combines tender, bone-in chicken thighs with a rich medley of spices like cumin, coriander, and cinnamon, all brought to life with sweet honey, tangy lemon juice, and juicy chopped dates. Simmered in a luscious sauce and topped with toasted slivered almonds and fresh cilantro for a burst of texture and color, this hearty dish delivers a perfect balance of savory, sweet, and earthy notes. Ideal for weeknight dinners or special occasions, Pharaonic Chicken pairs beautifully with steamed basmati rice or warm flatbread, making it a satisfying feast fit for royalty.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves (minced)
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cinnamon
- 2 tablespoons Honey
- 2 tablespoons Fresh lemon juice
- 1 cup Chicken stock
- 8 pieces Pitted dates (chopped)
- 2 tablespoons Slivered almonds (toasted)
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and black pepper on both sides.
Heat the olive oil in a large skillet or braising pan over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear them until the skin is golden and crispy, about 5-7 minutes. Flip them and sear the other side for 3-4 minutes, then remove and set aside.
In the same pan, add the minced garlic and sauté for 1 minute until fragrant.
Stir in the ground cumin, coriander, and cinnamon, and cook for another 30 seconds to bloom the spices.
Add the honey and lemon juice to the pan, stirring to combine, then pour in the chicken stock and bring to a simmer.
Return the seared chicken thighs to the pan, skin-side up, and add the chopped dates around the chicken.
Lower the heat to medium-low, cover the pan, and let the chicken simmer for 30 minutes, basting occasionally with the sauce.
Remove the lid and let the sauce reduce slightly for 5 minutes, ensuring it thickens to a glossy consistency.
Transfer the chicken to a serving platter and spoon the sauce with the dates over the top.
Garnish with toasted slivered almonds and fresh chopped cilantro before serving.
Serve hot with steamed basmati rice or flatbread for a complete meal.
Nutrition Facts
Calories |
2788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3239 mg | 141% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 79.4 g | ||
| Protein | 181.5 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2438 mg | 52% | |
*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.
