This is a slightly modified recipe fro Bon Appetit magazine. It takes about 1:45 to cook from start to finish including prep time
3 1/2 pounds chicken thighs and drumsticks about 8 pieces( you can also use breasts if thats what you prefer)
1 Tbsp flour
1 Tbsp olive oil
1 1/2 pounds shallots peeled and sliced in half if large
15 dates pitted and sliced in 1/2
1/4 cup almonds lightly toasted and roughly chopped
1/4 cup chopped fresh cilantro
1 1/2 tsp ground ginger
1 tsp ground cumin
3 cups chicken broth (low sodium)
6 Tbsp lemon juice divided
Sprinkle chicken pieces with salt pepper and flour
In a large dutch oven heat the olive oil
add 1/2 the chicken pieces and saute until browned on all sided (about 15 minutes). Remove to a platter and brown the other half. remove to the platter and set aside
pour off all but 2 Tbsp of the fat in the dutch oven. Add the shallots and saute over medium heat until golden 5-6 minutes.
Add the cinnamon,ground ginger,cumin and tumeric. stir until fragrant about 1 minute or so. Add 3 Tbsp of the lemon juice.
Add the chicken broth and bring to a boil, reduce heat to low and cover. simmer about 18 minutes until the shallots start to soften.
place the chicken pieces on top of the shallots. bring back to a boil and then reduce heat to medium low. simmer until the chicken is cooked through and the juices run clear 30 minute or so.
Transfer the chicken and shallots to a platter and lightly tent with foil.
bring the juices to a boil until slightly thickened. ass the remaining 3 Tbsp lemon juice and the dates. simmer until the dates are heated through 2-3 minutes.
Pour the sauce over the chicken and sprinkle with the almonds and cilantro.
Serve over couscous
make 4 servings