Recipe: Moroccan Spice Braised Chicken with Dates and Almonds

MOROCCAN SPICE BRAISED CHICKEN WITH DATES AND ALMONDS

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 Ground 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

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.

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

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.

Makes 8 servings