Morrocan Chicken with Dates
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This recipe for Moroccan chicken with dates is an easy chicken recipe that combines chicken breasts with dates and aromatic spices. It's a chicken recipe that everyone in your family will love.
Servings: 4
Calories: 273kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless and skinless chicken breasts
- 2 shallots sliced very thinly
- 1 teaspoon cinnamon
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- ¼ teaspoon turmeric
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ginger powder
- 1½ cup chicken broth or water
- 1 tablespoon vermouth or white wine, optional
- 8 dates pitted and chopped into large chunks
- 1 to 2 tablespoons lemon juice from ½ lemon, plus more to taste
- ¼ cup toasted almonds sliced or chopped
- 2 tablespoons cilantro or parsley chopped
Instructions
- 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
- 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 until 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 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 to the pan as well as any juices that have collected. 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 cilantro or parsley
Notes
Tips
- Giving the chicken a quick sear before braising browns the chicken. Some say it increases flavor and keeps the meat moist. It is entirely optional, although in this recipe it adds only a little time and one dish, so I would encourage you do to it.
- Add only enough broth and the optional vermouth so the level of the liquid comes halfway up the thickness of the chicken.
Nutrition
Calories: 273kcal | Carbohydrates: 16g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 752mg | Potassium: 656mg | Fiber: 3g | Sugar: 11g | Vitamin A: 209IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 1mg