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    You are in: Home / Recipes / Moroccan Chicken With Dates Recipe
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    Moroccan Chicken With Dates

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    30 mins

    1 hr 10 mins

    Sarah Chana's Note:

    adapted from a recipe in the Chicago Tribune. Haven't tried it yet but it looks great.

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    Units: US | Metric


    RAS EL HANOUT BLEND use 1 tsp (yields 1/4 cup)


    1. 1
      Heat 2 tbl olive oil in a dutch oven over medium heat. Add the chicken pieces and cook, turning once or twice, until lightly browned, about 10 minutes. Remove to a dish and set aside.
    2. 2
      Mix together the ingredients for the ras el hanout in a bowl or jar. Heat remaining tbl oil in dutch oven. Add onion, and cook until slightly softened, about 2 minutes. Add the bay leaf, 1 tsp ras el hanout and chicken broth.
    3. 3
      Reduce heat to low, and cook, covered, for about 25 minutes.
    4. 4
      Return chicken to the pot, turning pieces to coat with the pan fluids. Cook another 25 minutes.
    5. 5
      Add dates, almonds, and honey. Cook for another 5 minutes.
    6. 6
      Store extra spice mix covered in cool, dark place.

    Ratings & Reviews:

    • on March 03, 2009


    • on February 26, 2009


      I would not do this recipe without adapting it. Very, very, very sweet. I would use two cans of chicken stock or 4 cups. I would add the garlic to the onion and use only eight dates. I would also not worry about skipping the saffron because the flavors are excellent without it. Saffron is $23.00 for a tiny bit in my local Grocer.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Moroccan Chicken With Dates

    Serving Size: 1 (324 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 318.9
    Calories from Fat 144
    Total Fat 16.1 g
    Saturated Fat 2.1 g
    Cholesterol 0.0 mg
    Sodium 968.1 mg
    Total Carbohydrate 42.7 g
    Dietary Fiber 5.2 g
    Sugars 32.2 g
    Protein 5.9 g

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