Moroccan Chicken in Skillet with Date Sauce is the mix of different flavors with the sweetness of the date sauce and the dried apricots, the nutty taste from the chickpeas and the almonds, and the aromatic from Ras El Hanout that gives pungent warm flavor. The ingredients that make the dish come together with a nice acidity is the lemon juice and the fragrance from the cilantro. You can eat this dish just like that or you can serve with couscous.
- 8 chicken thighs bone-in, skinless
Spice mix for the chicken:
- 1 TableSpoon all purpose flour
- 1/4 teaSpoon salt
- 1/8 teaSpoon pepper
- 2 teaSpoons Ras El Hanout
- 1 teaSpoon Paprika
- 1 teaSpoon Turmeric
- 1 teaSpoon Cumin
- 1 cup Moroccan Date Sauce
- 2 medium onions, thinly sliced
- 1 glove of garlic
- 1 TableSpoon seeded and minced Jalapeño
- 1 cup chicken broth
- 1/2 cup chopped dried apricots
- 1 (14 oz) can chickpeas, drained and rinsed
- 2 TableSpoons sliced almond
- 3 TableSpoons lemon juice
- 2 TableSpoons fresh cilantro
- In a small bowl combine the spice mixture. Pat the Chicken pieces dry and add them to the flour-spice mixture, tossing to coat well all the sides of the chicken.
- In a large skillet heat the oil over medium-high. Once hot, add the chicken thighs and cook 3 minutes per side until browned. Remove the chicken and set aside.
- Add the sliced onion and cook for 6 minutes. Stir in garlic and jalapeño. Cook for 30 seconds.
- Then add the chicken broth, Moroccan Date Sauce, chickpeas & chopped apricots.
- Return chicken to the skillet. Cover and simmer for 20 minutes or until the chicken is cooked through.
- Add the lemon juice, cilantro and garnish with the sliced almond.
- Category: Dinners
- Cuisine: Moroccan