Moroccan Date Chicken

Ingredients (Feeds 3 People)

• 6 Boneless Skinless Chicken Thighs (About 1.5-2lbs chicken)

• 2 Tablespoons Extra Virgin Olive Oil

• Salt & Freshly Ground Black Pepper

• ½ cup Italian Green Olives (pitted)

• 1 Large Shallot Diced (1/3 cup when diced)

• 2 Large Garlic Cloves Minced

• ½ Teaspoon Ground Cumin

• ½ Teaspoon Ground Coriander

• Dash of Red Pepper Flakes

• 1 tablespoon “Squeezable” Ginger paste or jarred Minced Ginger (if freshly grated use 1 teaspoon)

• ½ Teaspoon Ground Cinnamon

• 1 to 1 ½ Cups Chicken stock (or broth)

• 7 Medjool Dates, Pitted and Chopped

• ½ Lemon

Steps

1. Sprinkle chicken with pepper and salt. Heat 2 Tablespoons of Extra Virgin Olive Oil in a Frying Pan with at least 3 inch sides or a Dutch oven over medium-high heat. Swirl the pan to coat with the oil. Add 6 chicken thighs to pan; cook 4 minutes on each side or until browned.

2. Add the diced Shallot and minced Garlic to the pan and toss around with a wooden spoon to get them fragrant and beginning to soften. Will take about 3-4 minutes or so.

3. Sprinkle all the dried spices over the top including, Cumin, Coriander, Cinnamon and a nice dash of Red Pepper Flakes.  

4. Add the Ginger, Sliced Olives and Chopped Dates and gently toss everything around so it is distributed evenly.

5.  Add Chicken Stock until the chicken is ¾ covered. Bring to a boil, scraping pan with a wooden spoon or spatula to loosen browned bits. Cook for 1 minute.

6. Cover the pan/pot, reduce heat to low, and simmer for 25-30 minutes or until fork tender. 

7. Remove the lid. Squeeze half a lemon over the top of the chicken.

8. Continue to cook on medium heat just until the sauce is your desired consistency about 5-8 more minutes.

Enjoy!