5 from 9 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 Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
Calories:
273 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast whole, boneless and skinless or thighs
- 2 shallot sliced very thinly
- 1 teaspoon cinnamon
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- ¼ teaspoon Turmeric
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- 1½ 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 almonds sliced or chopped, toasted
- 2 tablespoons cilantro or parsley, chopped
Instructions
- Heat the oil over medium heat in a large lidded frying or saute pan.
- 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.
- Turn the heat to medium-low, add the shallots, and cook on low heat until soft, about 3 to 5 minutes.
- Add the spices and toast them until they are fragrant, about one minute.
- 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,
- 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.
- 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.
Cup of Yum
Notes
- Tips
- 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.
Nutrition Information
Calories
273kcal
(14%)
Carbohydrates
16g
(5%)
Protein
27g
(54%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.02g
(1%)
Cholesterol
74mg
(25%)
Sodium
752mg
(31%)
Potassium
656mg
(14%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
209IU
(4%)
Vitamin C
7mg
(8%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 273
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 752mg | 31% |
| Potassium | 656mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.