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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Moroccan Spiced Chicken with Almonds and Dates Recipe

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This recipe for Moroccan Spiced Chicken with Almonds and Dates, by , is from RO COVID COOKBOOK , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maureen Jones


3-4lbs chicken parts
3 tbsp flour
2 tbsp olive oil
1 large onion, halved and cut into 1/4 inch slices ( about 1 cup)
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp turmeric
1 can chicken broth
2 tbsp lemon juice
1/2 tsp salt
1 cup pitted and quartered dates
1/3 cup whole blanched almond

1. Coat chicken with flour.

2. Heat oil in large deep skillet or Dutch oven over medium heat.

3. Add half of chicken; brown about 5 minutes per side.

4. Remove from skillet.

5. Repeat browning step with remaining chicken, adding onion.

6. Return all chicken to skillet.

7. Combine cinnamon, cumin, ginger and turmeric in small bowl; add to chicken.

8. Stir to evenly coat chicken and onions with spices; saute 12

9. Stir in broth, lemon juice and salt; bring to a boil over medium heat.

10. Reduce heat to medium-low.

11. Stir in dates and almonds and cook, covered, for 20 minutes.

12. Uncover and simmer another 10 minutes, stirring occasionally.

13. Serve over cooked basmati rice.

2017 Scripps Networks

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 minutes




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