Moroccan Chicken With Dates

Name: Moroccan Chicken With Dates
Ingredients: CHICKEN DISH; 3 tablespoons olive oil; 4 pieces chicken; 1 large onion, chopped; 2 garlic cloves, chopped; 1 bay leaf; 2 cups chicken broth; 16 dates, pitted and halved; 1/4 cup whole almond; 2 tablespoons honey; RAS EL HANOUT BLEND use 1 tsp (yields 1/4 cup); 1 1/2 teaspoons ground ginger; 1 teaspoon salt; 1 teaspoon ground nutmeg; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon ground cardamom; 3/4 teaspoon ground allspice; 3/4 teaspoon cinnamon; 1/2 teaspoon black pepper; 1/2 teaspoon ground mace; 1/4 teaspoon saffron thread; 1/8 teaspoon ground cloves; 1/8 teaspoon ground red pepper

24 ingredients

6 steps

Ingredients

CHICKEN DISH
3 tablespoons olive oil
4 pieces chicken
1 large onion, chopped
2 garlic cloves, chopped
1 bay leaf
2 cups chicken broth
16 dates, pitted and halved
1/4 cup whole almond
2 tablespoons honey
RAS EL HANOUT BLEND use 1 tsp (yields 1/4 cup)
1 1/2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cardamom
3/4 teaspoon ground allspice
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground mace
1/4 teaspoon saffron thread
1/8 teaspoon ground cloves
1/8 teaspoon ground red pepper

Directions

1

Heat 2 tbl olive oil in a dutch oven over medium heat. Add the chicken pieces and cook, turning once or twice, until lightly browned, about 10 minutes. Remove to a dish and set aside.
2

Mix together the ingredients for the ras el hanout in a bowl or jar. Heat remaining tbl oil in dutch oven. Add onion, and cook until slightly softened, about 2 minutes. Add the bay leaf, 1 tsp ras el hanout and chicken broth.
3

Reduce heat to low, and cook, covered, for about 25 minutes.
4

Return chicken to the pot, turning pieces to coat with the pan fluids. Cook another 25 minutes.
5

Add dates, almonds, and honey. Cook for another 5 minutes.
6

Store extra spice mix covered in cool, dark place.