Traditional North African ingredients, such as dates and almonds, bring sweetness and texture to the golden-colored sauce. Cinnamon's sweet-hot flavor accents this dish.
15m
PREP TIME
40m
COOK TIME
386
CALORIES
13
INGREDIENTS
Servings: 8
Ingredients
- 3 1/2 pounds bone-in chicken parts
- 3 tablespoons flour
- 2 tablespoons olive oil
- 1 large onion, halved, and cut into 1/4-inch slices
- 1 1/2 teaspoons McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Turmeric
- 1 3/4 cups chicken stock
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 cup (about 6 ounces) pitted and quartered dates
- 1/3 cup whole blanched almonds
INSTRUCTIONS
- 1 Coat chicken with flour. Heat oil in large deep skillet or Dutch oven on medium heat. Add 1/2 of the chicken; brown about 5 minutes per side. Remove from skillet. Repeat with remaining chicken, adding onion. Return all chicken to skillet
- 2 Mix cinnamon, cumin, ginger and turmeric in small bowl; add to skillet. Cook and stir 1 to 2 minutes to evenly coat chicken and onion with spices
- 3 Stir in stock, lemon juice and salt. Bring to boil. Reduce heat to medium-low. Stir in dates and almonds; cover and cook 20 minutes. Remove cover; simmer 10 minutes longer, stirring occasionally. Serve with cooked rice or couscous, if desired
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