Moroccan Chicken With Dates

Recipe by Sarah Chana
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Reduce heat to low, and cook, covered, for about 25 minutes.
  • Return chicken to the pot, turning pieces to coat with the pan fluids. Cook another 25 minutes.
  • Add dates, almonds, and honey. Cook for another 5 minutes.
  • Store extra spice mix covered in cool, dark place.
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