1 Picture
Ingredients
- 3 1/2 pounds chicken breast halves, thighs, and drumsticks
- 1 tablespoon all purpose flour
- 1 tablespoon extra-virgin olive oil
- 2 pounds shallots (about 11 large), peeled
- 3 cinnamon sticks
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- 3 cups low-salt 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
Details
Servings 6
Preparation time 75mins
Cooking time 100mins
Adapted from epicurious.com
Preparation
Step 1
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 15
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; sauté 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, and serve.
Per serving:
498 calories,
22 g fat,
2 g fiber
Nutritional analysis provided by
Bon Appétit
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