Optional: saute the chicken until lightly browned, then remove from pan.
Saute the shallots on low heat until soft.
Add spices and toast until fragrant (30-60sec).
Add the chicken broth, chicken, and some salt and pepper to the pan. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 15 minutes until internal temperature reaches 165F.
Add dates and lemon juice and cook uncovered for about 10 minutes until the sauce has thickened.
Salt and pepper to taste.
Serve over couscous or rice, and sprinkle with nuts.