Moroccan Chicken With Dates Recipes

Steps:

• For sugared walnuts: Melt 1 T butter in a small saucepan and cook the walnuts over low heat until they are a shade darker and fragrant. Set aside to cool. When cool, remove from the pan into a bowl (leaving behind any remaining butter) and toss with the 1 T sugar. Set aside.
• In the tagine cooking vessel (or a broad saucepan with a cover, large enough to comfortably fit all 4 chicken thighs at once), heat 1 T olive oil over medium-high heat until hot. Salt and pepper the chicken thighs on both sides and sear until just golden brown, but not cooked through. Set them aside. The thighs will have rendered some fat; remove enough fat to leave only 1 T fat in the pan. Lower the heat to medium and saute the onion until translucent, about 5 minutes. Stir in the garlic, cumin, coriander, cayenne, cinnamon, and ginger and continue to saute until the garlic is softened and the spices are toasted, about 2 minutes.
• Add the cider, chicken broth, and honey and bring to a boil. (Note: If you are using a tagine cooking vessel, add only half the liquid to begin with, then add the remaining liquid halfway through cooking time. Generally, a tagine is not large enough to accommodate all the cooking liquid at once.).
• Boil the liquid for about 5 minutes, until liquid has reduced slightly. Meanwhile, preheat the oven to 375 degrees. To the broth mixture, add the sweet potato, half of the chickpeas and half of the dates. Nestle the chicken thighs in the pan and toss the remaining dates and chickpeas over the top. Cover the vessel and place it in the 375-degree oven for 50 minutes to 1 hour, until the sweet potato and chicken thighs are cooked though. (Note: If you are using a regular pan, baste the dish every 15 minutes or so. If using a tagine, add the second half of the cooking liquid halfway through cooking time, when some liquid has steamed away).
• When cooked, remove from the oven and taste for seasoning. Add more salt, pepper, or honey as desired. Serve over cous-cous with sugared walnuts and yogurt on the side. (Note: for extra richness, you can stir 1 T butter into the broth until melted and the broth is shiny).

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.

Steps:

• Sprinkle both sides of the lemon slices with the sugar, 1/4 teaspoon salt, and a few grinds of pepper. Arrange on a plate and let stand 10 minutes.
• Bring 2 cups of water to a boil in a medium saucepan with 1 tablespoon of oil and a pinch of salt and add the couscous and dates. Cover, remove from the heat, and set aside until tender, about 10 minutes. Fluff with a fork and stir in half of the cilantro. Cover and keep warm.
• Combine the cinnamon, coriander, 1 teaspoon salt and a few grinds of pepper. Sprinkle over the chicken. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until the chicken is golden brown on both sides (but not cooked all the way through), about 3 minutes per side. Transfer to a plate. Wipe out the skillet.
• Add the remaining tablespoon of oil to the skillet and return to medium heat. Add the lemon slices in a single layer and cook until golden brown and caramelized on both sides, 1 to 2 minutes per side. Transfer to the plate with the chicken.
• Add the tomato paste to the skillet and cook, stirring, until the paste is a shade darker, about 1 minute. Add 1 1/2 cups water, the chickpeas, chicken, and lemon slices and simmer, flipping the chicken occasionally, until the chicken is just cooked through, about 12 minutes. Stir in the remaining cilantro and serve on top of the couscous.

Steps:

• 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.
• 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.
• Reduce heat to low, and cook, covered, for about 25 minutes.
• Return chicken to the pot, turning pieces to coat with the pan fluids. Cook another 25 minutes.
• Add dates, almonds, and honey. Cook for another 5 minutes.
• Store extra spice mix covered in cool, dark place.

Steps:

• In a small bowl, combine the first 8 ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken., In a large nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth and dates. Bring to a boil. Reduce heat; return chicken to the pan., Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro., For couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. Stir in couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork, then stir in almonds. Serve with chicken and sauce.

Steps:

• Season the chicken parts with salt and a generous amount of pepper.
• Heat the oil in a large skillet, add the chicken in batches, and brown on all sides over high heat.
• Remove the chicken and set aside.
• Add the onion to the skillet and cook over medium heat until soft, about 10 minutes.
• Add the cinnamon, nutmeg, honey and stock and bring to a boil.
• Reduce the heat and return the chicken to the skillet.
• Cover and simmer for 25 minutes or until the chicken is cooked.
• Skim the fat from the surface.
• Add the dates, lemon juice and saffron and cook for 5 to 10 minutes.
• Serve the chicken with some of the sauce and dates.

Steps:

• Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
• Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
• Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

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.

Steps:

• Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
• Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
• Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
• Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
• Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

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.

Steps:

• Heat oven to 375 degrees. In a large ovenproof dish or pot with a tight lid, combine 2 tablespoons olive oil, the lemon juice, the ginger, the pepper and 1 teaspoon salt. Add the chicken and rub it around in the mixture until evenly coated. Turn chicken breast side down and roast, uncovered, for 50 minutes.
• Meanwhile, in a large bowl, combine couscous, 2 cups water and 1/2 teaspoon salt. Set aside for 5 to 15 minutes to soak.
• In a small skillet, melt the butter. Add almonds and cook, stirring constantly, just until toasted and golden; adjust heat so almonds and butter do not scorch. Turn off heat and stir in dates.
• Add almond-date mixture to couscous, along with any butter left in pan, and mix, fluffing the grains with a fork. Mix in 2 tablespoons olive oil, the sugar, the cinnamon and the orange blossom water (if using).
• Drizzle or paint honey over top of chicken (leave chicken breast-side down in pot). Add couscous mixture to the pot, arranging it around the chicken. Cover tightly with a lid or foil and return to the oven for 30 minutes more.
• Remove from the oven. When cool enough to handle, remove chicken and carve into serving pieces. Stir and fluff couscous, scraping up any chicken skin stuck to bottom of pan, and place chicken pieces back on top of couscous. Sprinkle with chopped herbs and serve immediately.

Steps:

• Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.
• Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.
• Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.