Heat the oil over medium heat in a large lidded frying or saute pan.
1 tablespoon olive oil
Optional step: Add the whole chicken pieces and cook without stirring for a minute or two until lightly browned. Use tongs to flip them over, brown the other side, then remove them from the pan to a plate.
1 pound boneless and skinless chicken breasts or thighs
Turn the heat to medium-low, add the shallots, and cook on low heat until soft, about 3 to 5 minutes.
2 shallots
Add the spices and toast them until they are fragrant, about one minute.
1 teaspoon cinnamon, ½ teaspoon salt, ¼ teaspoon turmeric, ⅛ teaspoon nutmeg, ⅛ teaspoon ginger powder, ½ teaspoon black pepper
Add the chicken broth and vermouth and bring the liquid to a boil, scraping up any bits that have stuck to the bottom of the pan. Then reduce heat to a simmer,
1½ cup chicken broth or water, 1 tablespoon vermouth
Add the chicken back to the pan as well as any juices that have collected (if you have done the optional first step). Cover the pan and cook for 10 to 15 minutes until the internal temperature of the chicken reaches 165℉.
Add the chopped dates and lemon juice and cook uncovered for about 10 minutes until the sauce has thickened.
1 to 2 tablespoons lemon juice, 8 dates
Taste the sauce and add additional salt, pepper, and lemon juice, as desired.
Serve over couscous or rice, and sprinkle with the toasted almonds and chopped cilantro or parsley.
¼ cup toasted almonds, 2 tablespoons chopped cilantro or parsley