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+ servings
sliced chicken on sauce of dates over israeli couscous sprinkled with almonds and cilantro.
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5 from 2 votes

Morrocan Chicken with Dates

Moroccan chicken with dates is an easy, flavorful dish that combines tender chicken with sweet dates and aromatic spices. The sweetness of the dates perfectly complements the savory spices and chicken, creating a unique and delicious chicken dish that everyone in your family will love.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 273kcal


  • 1 tablespoon olive oil
  • 1 pound boneless and skinless chicken breasts or thighs whole
  • 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
  • teaspoon nutmeg
  • teaspoon ginger powder
  • 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 chopped cilantro or parsley


  • 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


  • 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.
  • You can substitute half a red onion for the shallots.
  • To scale up this recipe, add only enough broth and (optional) vermouth so the level of the liquid comes halfway up the thickness of the chicken. 


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