North African Chicken Thighs With Dates Pomegran Recipes

NORTH AFRICAN CHICKEN THIGHS WITH DATES & POMEGRAN

Steps:

• 1. In a small sautépan, add almonds and sauté until golden; set aside. Season chicken thighs with black pepper and ground sea salt; set aside. In a large saucepan over medium heat, add oil and clarified butter. When hot, place thighs (skin down first) and sauté about 5 minutes on each side. Transfer to a plate and remove most of the fat in the pan, keeping only 1 tbsp. Add the trinity and sauté for 5 minutes. Add chopped tomato and sauté for 3 minutes. Preheat oven to 350ºF.
• 2. Add Ras el-Hanout, turmeric, cayenne pepper, garlic and ginger; sauté for 1 ½ minutes. Pour chicken broth and pomegranate molasses; cook for 2 minutes. Adjust seasoning if needed by adding freshly ground black pepper. Add dates and sauté for 2 minutes. Place thighs back to the pan, skin up, cover and transfer into the preheated oven for 1:30 hours, basting every 20 minutes.
• 3. 15 minutes before the end of cooking, start boiling the chicken broth (1 ½ cups) for the couscous and add a pinch sea salt. When boiling, add couscous (1 cup), stir, cover and remove from the heat. Let it stand for 5 minutes; fluff before serving.
• 4. Remove the saucepan and transfer chicken thighs onto a serving plate. Add cornstarch mixture to thicken the sauce. Add butter to make the sauce shiny. Place chicken over couscous and spoon sauce over. Sprinkle almonds and parsley and serve with plain yogurt on the side. Serve 4 to 6 servings
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=9P6mJMuQtKA

BRAISED CHICKEN WITH DATES AND MOROCCAN SPICES

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.