Ingredients
-
3 1/2 lbs chicken breast halves, thighs, and drumsticks
-
1 tablespoon all-purpose flour
-
1 tablespoon extra-virgin olive oil
-
2 lbs shallots, peeled
-
1 1/2 teaspoons ground ginger
-
1 teaspoon ground cumin
-
1/2 teaspoon turmeric
-
1/8 teaspoon cayenne pepper (can use more if you like)
-
3 cups low sodium chicken broth
-
5 tablespoons fresh lemon juice, divided
-
12 dates, pitted, halved
-
1/4 cup almonds, toasted, coarsely chopped
-
1/4 cup chopped fresh cilantro
-
3 cinnamon sticks
Instructions
- Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat.
- Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 10 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken.
- Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; saute until golden, about 6 minutes.
- Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute.
- Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes.
- Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
- Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice.
- Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, serve.