Moroccan Spice Braised Chicken with Dates and Almonds

In keeping with our Ramadan theme for this month, here is a tasty main course dish featuring chicken with dates, almonds and North African seasonings.

[Moroccan Chicken]

Ingredients:

• 3 1/2 pounds chicken parts
• 3 tablespoons flour
• 2 tablespoons olive oil
• 1 large onion,halved, and cut into 1/4-inch slices
• 1 1/2 teaspoons McCormick® Ground Cinnamon
• 1 teaspoon McCormick® Ground Cumin
• 1/2 teaspoon McCormick® Ground Ginger
• 1/2 teaspoon McCormick® Turmeric
• 1 can (14 1/2 ounces) chicken broth
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1 cup pitted and quartered dates, (about 6 ounces)
• 1/3 cup whole blanched almonds

Directions:

1.Coat chicken with flour. Heat oil in a large deep skillet or Dutch oven over medium heat. Add half of the chicken; brown about 5 minutes per side. Remove from skillet. Repeat browning step with remaining chicken, adding onion. Return all chicken to skillet.

2. Combine cinnamon, cumin, ginger, and turmeric in a small bowl; add to chicken. Stir to evenly coat chicken and onions with spices; sauté 1-2 minutes.

3. Stir in broth, lemon juice and salt; bring to a boil over medium heat. Reduce heat to medium-low. Stir in dates and almonds and cook, covered, for 20 minutes. Uncover and simmer another 10 minutes, stirring occasionally.

Nutritional Information:

Per one serving: About 647 Calories, Fat 42g, Protein 45g, Carbohydrate 23g, Cholesterol 170mg, Sodium 521mg,