Doesn't the recipe just sound good? It sounds good because it is good. Dates and Olives and Cinnamon are really good "friends" with chicken in this dish as some chefs would say. The dish is a great thing to have for company and dare I say could be made ahead and you could simply add fresh basil in at the end. It's perfect over fluffy rice and paired with a nice green salad.
{Recipe thanks to Cooking Light}
{Ingredients You'll Need}
- 12 bone-in chicken thighs, skinned
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cups sliced onions
- 1 teaspoon minced, peeled, fresh ginger
- 18 pitted manzanilla (green) olives- or about 1 jar
- 2 tablespoons flour
- 3/4 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground red pepper
- 1 (3 inch) cinnamon stick
- 2 cups chicken broth
- 1/2 cup whole pitted dates, chopped
- 3 tablespoons fresh lemon juice
- 1/4 cup fresh basil leaves
- Sprinkle chicken with salt and pepper then melt 1 tablespoon of butter in your dutch oven. Add 1 tablespoon of olive oil to the mix and then cook the chicken thighs about 4 minutes per side until browned. Remove them and place on a plate.
- Add the onion and ginger to the pan and saute for about 8 minutes then add the olives and stir for a minute then add the flour through cinnamon. Add the broth and scrape the bottom of the pan to loosen everything up. Cook for about a minute and then return the chicken to the pot.
- Cover, reduce the heat to low, and simmer for 10 minutes or until the chicken is done.
- Stir in the lemon juice and garnish with basil.
Look at you. So fancy. Enjoy!
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