RCI-MT.003.0091.001
Spice Braised Chicken with Dates and Almonds
Spice Braised Chicken with Dates and Almonds from the Recidemia collection
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- 3 1/2 pounds
- 3 tablespoons
- 2 tablespoons
- Onion1 largehalved, and cut into 1/4-inch slices
- McCormickŽ Ground cinnamon1 1/2 teaspoons
- McCormickŽ Ground cumin1 teaspoon
- McCormickŽ ground ginger1/2 teaspoon
- McCormickŽ turmeric1/2 teaspoon
- 1 can
- 2 tablespoons
- 1/2 teaspoon
- pitted and quartered dates1 cup(about 6 ounces)
- 1/3 cup
Method
1
Pat the chicken parts dry with paper towels and season lightly with salt. Dust with flour, coating all sides evenly.
2
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the floured chicken pieces in batches and brown on all sides without crowding, about 3-4 minutes per side. Remove to a plate and set aside.
8 minutes
3
In the same pot, add the sliced onion and sauté over medium heat until softened and lightly golden, about 4 minutes.
4
Stir in the ground cinnamon, ground cumin, ground ginger, and turmeric, stirring constantly for about 1 minute until fragrant.
5
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pot. Return the browned chicken pieces to the pot, arranging them in a single layer.
6
Bring the liquid to a boil, then reduce heat to low, cover with a lid, and simmer gently for 25 minutes until the chicken is almost cooked through.
25 minutes
7
Stir in the pitted and quartered dates and whole blanched almonds. Simmer uncovered for an additional 15-20 minutes until the chicken is fully cooked and tender and the sauce has thickened slightly.
18 minutes
8
Taste and adjust seasoning with salt if needed. Serve the braised chicken over rice or with flatbread, spooning the date and almond sauce over top.