Moroccan Spice Braised Chicken with Dates and Almonds

moraccan chicken


* 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


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; saut 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


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