BRAISED CHICKEN WITH DATES AND MOROCCAN SPICES
Provided by Joanne Weir
Categories Chicken Braise Quick & Easy Low Cal Dinner Date Almond Healthy Bon Appétit Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
- Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.
MOROCCAN SPICED ALMONDS
Sweet, salty, and spicy. These easy roasted nuts are coated with Moroccan-inspired spices and roasted until crunchy and addicting. We love these with a nice light white wine! Perfect for gifting ... or keeping.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, stir together the brown sugar, spices, salt, and pepper.
- To another medium bowl, add the egg white. Whisk briskly until frothy, about 30 seconds. Add the almonds and toss with a wooden spoon until coated. Add the spice mix and toss until the nuts are well-coated. Spread evenly on the baking sheet.
- Place in oven and bake, stirring once, until fragrant and toasted, about 45 minutes. Let cool completely and then serve. Nuts will keep well at room temperature in a sealed bag or jar for several days.
Nutrition Facts : ServingSize 1 /4 cup, Calories 232 kcal, Sugar 7 g, Sodium 147 mg, Fat 18 g, SaturatedFat 1 g, Carbohydrate 14 g, Fiber 5 g, Protein 8 g
MOROCCAN-SPICED CHICKEN
Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
- Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.
MOROCCAN SPICED CHICKEN WITH ALMONDS AND DATES
Make and share this Moroccan Spiced Chicken with Almonds and Dates recipe from Food.com.
Provided by sassee1
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Coat chicken with flour.
- Heat oil in large deep skillet or Dutch oven over medium heat.
- Add half of chicken; brown about 5 minutes per side.
- Remove from skillet.
- Repeat browning step with remaining chicken, adding onion.
- Return all chicken to skillet.
- Combine cinnamon, cumin, ginger and turmeric in small bowl; add to chicken.
- Stir to evenly coat chicken and onions with spices; saute 1-2 minutes.
- Stir in broth, lemon juice and salt; bring to a boil over medium heat.
- Reduce heat to medium-low.
- Stir in dates and almonds and cook, covered, for 20 minutes.
- Uncover and simmer another 10 minutes, stirring occasionally.
- Serve over cooked basmati rice.
Nutrition Facts : Calories 1139.9, Fat 62, SaturatedFat 15, Cholesterol 308.4, Sodium 1037.7, Carbohydrate 40.2, Fiber 5.6, Sugar 26.1, Protein 103.4
CHICKEN WITH DATES AND MOROCCAN SPICES
Medjool dates work well in this braise, which should be served with enough couscous to soak up the delicious juices.
Provided by Annacia
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat.
- Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 10 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken.
- Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; saute until golden, about 6 minutes.
- Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute.
- Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes.
- Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
- Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice.
- Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, serve.
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