SAUCY MOROCCAN CHICKEN

Pickling spice brings the essence of Casablanca to this delightful main dish while the dates and almonds add sweetness and texture. Turmeric gives the chicken a warm, golden color.

2 tablespoons McCormick® Mixed Pickling Spice
3 1/2 pounds chicken breasts or thighs, skin removed
1/4 cup flour
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Ground Turmeric
2 tablespoons olive oil
1 large onion, cut into thin wedges
1 can (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) diced tomatoes, drained
1 cup (about 6 ounces) pitted dates, quartered
1/2 cup slivered almonds

1. Place the pickling spice in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string.

2. Place chicken in large re-sealable plastic bag. Mix flour, garlic salt and turmeric. Sprinkle over chicken; toss to coat well. Heat oil in large deep skillet or Dutch oven on medium heat. Add chicken; cook about 10 minutes or until golden brown. Turn chicken halfway through cooking and add onion. Stir in broth and tomatoes. Add pickling spice bundle, dates and almonds.

3. Bring to boil on medium heat. Reduce heat to medium-low; cover and cook 25 minutes. Uncover and simmer 10 minutes longer, stirring occasionally. Remove pickling spice bundle. Serve with couscous or rice, if desired.

Slow Cooker Directions:
Prepare as directed in Steps 1 and 2. Transfer ingredients to 4-quart slow cooker; cover. Cook on LOW 8 hours or on HIGH 4 hours. Remove pickling spice bundle.

Makes 8 servings
Source: McCormick