Thursday, April 14, 2011

Braised Moroccan Chicken with Dates

Serves 6

4 lbs Boneless Skinless Chicken Breasts & Thighs, cubed
2 T Flour
1/2 t Salt
1/2 t Pepper
2 T Olive Oil
1 Large Red Onion, chopped
4 Cloves Garlic, Minced
2 T Cinnamon
2 T Ginger, ground or Fresh
2 t Cumin
1 t Tumeric
1/2 t Cayenne Pepper or to taste
4 C Chicken Broth
5 T Lemon Juice
2 C Dates, Roughly Chopped
4 C Butter Nut Squash or Sweet Potatoes, Cubed
1/2 C Slivered Almonds
1/2 C Cilantro, Chopped

Place cubed chicken in a bowl with flour, salt and pepper, toss to coat. Heat oil in a large heavy pot over medium heat. Add chicken to cover bottom and brown on all sides, turning occasionally, about 15 minutes. Transfer chicken to a bowl. Repeat with remaining chicken. Reduce heat to medium and add the onion and garlic, saute about 5 minutes or until onions are translucent. Add cinnamon, ginger, cumin, tumeric and cayenne. Stir until fragrant, about 1 minute. Add broth and lemon juice and bring to a boil. Reduce heat to low and add chicken and juices, butternut squash, and dates. Simmer for up to an hour. Garnish with almonds, cilantro and additional cinnamon. Serve over cous cous or rice.

1 comment:

  1. Made this for book club, it was a big hit and I loved it! The family enjoyed the leftovers. Served with cous cous. Yum yum!!

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