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Braised Chicken with Dates and Moroccan Spices Recipe

Braised Chicken with Dates and Moroccan Spices Recipe

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  • 3 1/2 pounds chicken breast halves, thighs, and drumsticks
  • 1 tablespoon all purpose flour
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds shallots (about 11 large), peeled
  • 1 1/2 teaspoons ground ginger
  • 1/8 teaspoon cayenne pepper
  • 3 cups low-salt chicken broth
  • 5 tablespoons fresh lemon juice, divided
  • 1/4 cup almonds, toasted, coarsely chopped
  • 1/4 cup chopped fresh cilantro

Recipe Preparation

  • 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.

,Photos by Kiyoshi Togashi

Nutritional Content

One serving contains: Calories (kcal) 498.4 % Calories from Fat 39.9 Fat (g) 22.1 Saturated Fat (g) 5.2 Cholesterol (mg) 99.0 Carbohydrates (g) 39.8 Dietary Fiber (g) 1.9 Total Sugars (g) 14.8 Net Carbs (g) 37.9 Protein (g) 37.2 Sodium (mg) 180.9Reviews Section

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  • 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 Kitchen Basics® Original 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

Key Products

What you’ll need To Make Chicken Tagine

While you can use a whole cut-up chicken for chicken tagine, my preference is to use bone-in, skin-on chicken thighs only. They provide a good amount of meat and remain tender even if slightly overcooked, and the bones and skin add depth of flavor and richness to the sauce (though the skin is removed midway through cooking). Sometimes, I pull the meat off the bone before serving — makes it easier and more appealing for the kids to eat — but serving the chicken on the bone is traditional.

Reviews ( 24 )

I made this today and it was absolutely fantastic. It had an explosion of different flavors. I didn't have ginger so I substituted for allspice and it was a hit with the entire family!

I kept to the ingredient list but after reading the other reviews I did modify a wee bit. I used 1.5 times the spices because I know we enjoy flavor. I also used boneless/skinless thighs because that's all I had (the package had only 5 thighsI cooked the meat NO LONGER than the time allotted and the chicken was not dry. Oh, I left out the basil since there isn't where I live. That said, what a great meal! The flavor was complex and fresh and over jasmine rice, we left the table satisfied, not stuffed! We were fine with only 1 thigh each.

I made this with a whole chicken plus four thighs (all with the skin removed) instead of the 12 chicken thighs. I also didn't think it needed all the oil that is called for to brown the chicken I only used half and still had several tablespoons in the pan to brown the onions with. Loved this so very much. I will be making this again and again and again.

I probably shouldn't post a review since I made so many alterations but it still turned out good so, I will. I used a combination of thighs and breasts. I only used 1 T of butter, omitting the 2nd and the oil. I didn't have the olives or the dates so I substituted dried figs. Still very tasty. Served with roasted garlic couscous - next time will use jasmine rice to soak up some of the good sauce. Steamed green beans completed the meal. Will add to my weekend favorites it was a bit time consuming for a work night.

This was absolutely delicious! I didn't need the second round of butter and oil. I think it made the sauce a little too oily. Also, I didn't have green olives, so I used black. I increased the salt a bit to make up for the missing brine. Next time, I'll only use the butter and oil once, and add green olives. This dish is definitely going into the regular rotation.

This was good and not overpowering. Used ground ginger, no dates or coriander. Good the next day also.

tasty, though mild flavored dish. Increased the spices and ginger by half and added the olives, in with the dates. Cooked the chicken a bit longer and added baby spinach at the end just to wilt for a little color. Maybe basil in season.

This is a delicious dish! I put it over whole wheat cous-cous. My family loves it!

I thought it was OK. The flavors didn't seem to read though. I'll try it again doubling the spices and lemon juice. Like others, I didn't need the second round of butter/oil. I was a little annoyed at the "basil as garnish". Basil is out of season, so it was difficult to find and added almost nothing to the dish.

Great recipe. We have several recipes that have similar flavors but this is the easiest and best tasting. We served this at a dinner party and everyone wanted the recipe. Will make this again and again. Try it you will like it.

Absolutely delicious and really easy to make. I didn't have dates in the house, so I substituted raisins which gave it the sweetness that contrasted with the olives. Solid recipe that I cannot wait to make again.

Loved this dish. Will try it with Chicken Breast next time because sometimes thighs gross some of my family members out. Served with Quinoa with wilted spinach and a bit of lemon juice in it and simple steamed asparagus with olive oil, lemon juice, and garlic salt no joke, this was restaurant worthy. Definitely a comforting dinner I have been thinking about since I made it two weeks ago.

This is very flavorful comfort food and easy to make. Like others I did not add the second round of butter/oil and there was plenty of fat in the pan. Served over whole wheat couscous. Can't wait to eat the leftovers!

Cut back on the amount of thighs and onions, but doubled the spices, knowing that CL is more "kid-friendly", same amount of broth as called for. Simmered a little longer than called for, but that only increased the flavor turned thighs over a couple of times so that both sides got good doses of that flavorful sauce. Planned to serve over cous cous, but had leftover brown rice, which I just tossed into the sauce for 15 min to warm through. Served with steamed green beans, tossed with a little butter and toasted pine nuts. Very nice dinner with leftovers for a hearty lunch. Could easily be dressed up for company.

Like some other reviewers I used less oil/butter only because I didn't need to add more. I started with 1 tablespoon of each and there was always enough fat in the pan to brown the chicken and the onions. That said, we found this very bland and the sauce was more like Southern-cooking gravy than a north African sauce. If is would make the recipe again (and I probably won't) I would double the spices and either eliminated the flour entirely or cut it to two TEASPOONS rather than two tablespoons. I would also add the olives with the dates in the last 10 minutes and rather than chop them I would simply cut them in half. There are much better recipes for chicken with dates (or prunes or figs).

Moroccan chicken with dates recipe (slow cooker version, too!)

You all know I live in Southern California and perhaps you know we are having a very mild, but super dry winter. We actually have a serious drought happening here. And you might also know that 99% of my entire family lives in the New York/New Jersey area. And they’re having a veerrryy different kind of winter.

So most of our phone calls the last few weeks have been kind of like this:

Sister/Mother/Father: “It’s snowing. AGAIN. The kids are off from school. AGAIN. It’s absolutely freezing out there. Seriously, this is the worst winter EVER!”

Me: “Bummer. But I asked, ‘what’s neeeewwww?'”

Same old, same old. I miss the talks we used to have about currents events, movies, what we’re making for dinner, what we ate for lunch. Interesting, riveting stuff. Instead, it’s all blizzard all the time! Thankfully, winter doesn’t last forever and they’ll all be able to get back to business before we know it. Easy for me to say, I’m sure.

But if I were in the middle of a polar vortex, I would quickly buy a one-way ticket to L.A. I would make super-warming foods for breakfast, lunch and dinner. We may not be able to control the weather, but we can control the thermal nature of what we eat. And I say, heat me up! High on my list would be this Moroccan chicken with dates which I taught in my classes last February. I know it seems like there are a lot of ingredients in this recipe, but half of them are spices, all of which are warming to the body, and anti-inflammatory, too. These spices, including ginger, cinnamon, turmeric, cumin and a pinch of cayenne are also quite flavorful and make this otherwise simple chicken dish, something very special. There’s also a little bit of sweetness from the cinnamon and from halved dates which rank as one of my favorite foods on the planet. A little earthy, a little sweet, a touch spicy and a little tart — it’s one of my favorite chicken recipes!

In these images, and for dinner last night, I served this with an apricot couscous (I’ll post the recipe next week.) This will have a very tasty, but brothy sauce which just begs for something to sop it up. Couscous, which is pretty dry, is the perfect side dish. But you don’t need to make it with any seasonings or herbs. Even plain would be just the right side for this dish. Otherwise, if you’re gluten-free, steamed rice, quinoa or millet would be amazing here. I also served it for dinner with simply sautéed Swiss chard, but check out this recipe for raw grated carrot and beet salad. That would be fabulous, too.

I have made this recipe in the slow cooker, as well. Please read the directions for how to adjust this recipe for the slow cooker. Both versions are amazing and will help warm up your core. At least until the next snowfall or tomorrow, or both, as the case might be!

Chicken Braised With Olives and Dates

Chef Alison Swope calls for a whole chicken to be cut into pieces for this recipe she reserves the chicken's wingtips and backbone to enrich store-bought chicken broth for her Barley Risotto (see related recipe). At Bread for the City, she also used some of the leftover braised chicken to make soup for another meal.

To cut down on the fat, the chicken skin may be removed before braising.

Servings: 4
Related Recipes

Preheat the oven to 350 degrees. Have ready a large ovenproof casserole dish or a Dutch oven.

Heat the oil in a large saute pan over medium heat until it is almost smoking. Lightly season the chicken pieces with salt, if desired, and pepper to taste. Carefully add the chicken to the pan, skin side down. Cook for about 10 minutes, until nicely browned on one side, then turn the pieces and cook for about 8 minutes, until they have browned on the second side. Remove the pan from the heat transfer the chicken to the casserole dish and set aside.

Return the saute pan to medium heat and add the turkey bacon pieces and onion. Cook, stirring occasionally, for 5 minutes, until the onion begins to caramelize. Reduce the heat to medium-low and add the chicken broth, garlic, citrus peels, thyme, oregano, dates, olives and a teaspoon of black pepper, creating a braising liquid. Cook for about 15 minutes or until the liquid has reduced by about one-third. Remove from the heat and pour the braising liquid over the chicken pieces cover the casserole dish tightly with aluminum foil and with a lid, if available. Bake for 40 to 50 minutes or until the meat is tender but not falling off the bone.

Transfer the chicken to a platter or divide among individual plates discard the citrus peels and herb sprigs and skim off any fat that has risen to the top of the braising liquid, then spoon the defatted liquid over the chicken. Serve warm.

Braised chicken and dates tagine

Braised chicken and dates tagine. Braised chicken and dates tagine #nonindian Cooking in a tagine is in itself an experience. An experience that I love and indulge myself very often in. The earthen circular pot that is flat with low sides along with the large cone-shaped lid is a sight to behold.

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. Season chicken all over with salt and pepper and nestle into the onions along with the figs and pistachios. You can cook Braised chicken and dates tagine using 22 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Braised chicken and dates tagine

  1. You need 500 gm of chicken thigh,bone in and with skin.
  2. It’s 1large of onion finely sliced.
  3. Prepare 1tsp of minced garlic.
  4. You need 300 gm of tomatoes chopped.
  5. Prepare 500 ml of chicken broth/ stock.
  6. You need 8 of dates ,pitted and halved.
  7. You need 2″ of cinnamon stick.
  8. Prepare 1 tsp of paprika powder.
  9. Prepare 4 tbsp + 3tbsp of olive oil.
  10. Prepare 1/2 tsp of turmeric powder.
  11. You need 1/2 of lemon juice.
  12. Prepare to taste of salt.
  13. You need as needed of toasted almonds and coriander leaves for garnishing.
  14. You need of For the marinade.
  15. Prepare 1/2 tsp of cumin powder.
  16. Prepare 1 1/2 tsp of paprika powder.
  17. You need 1/2 tsp of turmeric powder.
  18. It’s 1/2 tsp of coriander powder.
  19. You need 3/4 tsp of ginger powder.
  20. It’s 1 tsp of fennel powder.
  21. Prepare 2 tbsp of all purpose flour.
  22. It’s 1 tsp of salt.

An experience that I love and indulge myself very often in. The earthen circular pot that is flat with low sides along with the large cone-shaped lid is a sight to behold. And the flavours it lends to a dish – heavenly. Sprinkle chicken pieces with salt, and nestle them into sauce.

Braised chicken and dates tagine instructions

  1. Mix together al the ingredients and rub it all over the chicken pieces.Keep aside for 30 minutes.
  2. In a nonstick skillet heat 4 tbsp olive oil. Add the chicken pieces with skin down. On medium heat brown the chicken on all sides. Remove and keep aside..
  3. In a tagine heat the remaining 3 tbsp olive oil along with the oil in the skillet..
  4. On medium heat saute the cinnamon along with the sliced onion till onions start to brown. Add the minced garlic continue to saute till the onions start turn brown.
  5. Add tomatoes,paprika, turmeric powder along with lemon juice and salt. Stir through..
  6. Add the chicken pieces. Cover and let cook on simmer till chicken is tender and cooked through..
  7. Add the dates cover and cook for another 10 minutes till the dates turn soft,.
  8. Turn heat off. Garnish with toasted almonds and chopped coriander leaves..
  9. Serve immediately with rice or Arabic bread.

Then garnish, and serve with couscous. Tweaked a bit from Cook's Illustrated, this is my favorite chicken tagine, the traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's festive and company-worthy yet also easy enough to throw together on a not-too-busy weeknight. The word tagine refers to the shallow clay vessel with a cone-shaped lid that the dish is traditionally. Heat oil in a Dutch oven over medium-high heat.

A Sacred Fruit of Nourishment and Comfort

Followers of Islam believe that the angel Gabriel offered dates to Adam, to feed and comfort him when he was exiled from the Garden of Eden.

“Thou are created from the same substance as this palm tree which henceforth shall nourish you.”

Ramadan is the ninth month in the Islamic calendar, and the most sacred. During this period, Muslims commemorate and reflect on the time when Allah gave them the first chapters of the Quran. This is a time of prayer and abstinence from pleasure. Fasting begins each day at sunrise and lasts until sunset. After the sun goes down, an evening meal, the iftar is consumed. But first, the person breaking their fast takes in water and eats a few dates.

When one of you is fasting, he should break his fast with dates but if he cannot get any, then (he should break his fast) with water, for water is purifying.

— the Prophet Muhammad

Braised Chicken Recipe

When we were originally testing this recipe at the Workshop, I could not believe the incredible aroma that was wafting out from the kitchen. In comparison to the many bland chicken dishes I’ve tasted in my time, this recipe knocks it out of the park…flavorful and moist braised chicken that is cooked in spices with fun mix-ins like olives and dates. I’m a fan of blowing out the Moroccan theme and serving it with a sweet and simple Carrot Salad. Give it a whirl!

Photo by: Paul Whicheloe for Katie Brown Celebrates

Moroccan Braised Chicken

What You’ll Need…
1/4 cup olive oil
10 chicken thighs
10 chicken drumsticks
Salt to taste
1-3/4 teaspoons turmeric
1-1/4 teaspoon paprika
3/4 teaspoon cayenne pepper
3 onions, sliced
9 cloves garlic, crushed
2 strips orange peel
2 strips lemon peel
1-1/2 cinnamon sticks
2 cans pitted black olives
3 Tablespoons honey
1-1/2 cups pitted and chopped dates
6 cups chicken stock

Get started…
1. Preheat oven to 350 degrees.
2. Heat a large saucepan or Dutch oven on high and add olive oil. Season chicken on all sides with salt and rub dry spices onto chicken. When pan is smoking hot, add chicken, skin side down, and saute on all sides until golden. Sear chicken in small batches for best results. Do not cook chicken all the way through only brown the outside.
3. Remove chicken from pan and add onions and garlic. Lower heat to medium and sweat until onions are soft, about 5 minutes. Add orange peel lemon peel, and cinnamon sticks. Stir mixture and saute for an additional 1-2 minutes.
4. Add olives, honey and dates. Arrange chicken pieces on top in one layer, pour chicken stock halfway up sides of chicken, and bring liquid to a simmer. Cover pot and place in oven until chicken is tender, about 1 hour. Add salt to taste. Serves 10.

Chicken Tagine With Pistachios, Dried Figs, and Chickpeas Recipe

Why It Works

  • Gentle heat and the natural juices from the onions and chicken are all you need for this simple yet deeply flavored stew.
  • Keeping the vessel covered during cooking traps that moisture, creating the dish's juices.
  • Dried figs, pistachio nuts, and spices add layers of flavor and a mix of textures.

Most braised meat and stew recipes on Serious Eats start with a meat-searing step, but not this one—a good reminder that there's more than one way to build incredible depth of flavor in a dish. While this isn't a traditional tagine, it uses the delicate cooking method common to many tagine recipes as well as familiar North African flavors, including warm spices, dried fruits, and nuts.

The word tagine can refer to both the cooking vessel—typically a shallow earthenware dish with a conical lid—and the food that's prepared in it. Because the earthenware is at risk of cracking under high heat (or from rapid temperature changes), it's necessary to use a more gentle flame, which coaxes out the juices from the aromatic vegetables like onion and garlic as well as the chicken, creating a rich fat-slicked broth that bathes the meat, chickpeas, figs, and pistachios. Warm spices like ground ginger, turmeric, and, optionally, floral saffron, add even more depth.

If you don't have an actual tagine, don't worry. This recipe will also work in a Dutch oven. Simply keep the lid on (except when you occasionally stir to prevent anything from sticking and burning), to trap all that moisture necessary to form the braising liquid.

You can also use this recipe as inspiration for whatever you have in your pantry. No dried figs? Dried prunes, apricots, or raisins could work too. No pistachios? Try blanched whole almonds.


  1. Glyn

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  6. Guin

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