Moroccan Chicken With Dates

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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.