Best 3 Braised Chicken With Dates And Moroccan Spices Recipes

Embark on a culinary journey to Morocco with our tantalizing Braised Chicken with Dates and Moroccan Spices. This delectable dish showcases the harmonious blend of sweet and savory flavors, where tender chicken is braised in a fragrant sauce infused with the warmth of Moroccan spices. The addition of plump dates adds a touch of natural sweetness, while the medley of aromatic herbs and spices, including cumin, ginger, and saffron, creates a complex and captivating flavor profile. Serve this flavorful dish over fluffy couscous or rice, and garnish with toasted almonds and fresh cilantro for an unforgettable dining experience.

In addition to the main recipe, our article offers a delightful collection of complementary dishes that will elevate your Moroccan feast. From the vibrant Beetroot and Orange Salad with Feta and Mint to the creamy and refreshing Avocado and Cucumber Raita, these recipes provide a symphony of flavors that will tantalize your taste buds. Don't miss out on the sumptuous Moroccan Carrot Salad with Orange and Coriander, a delightful blend of sweet and tangy notes.

For those with a sweet tooth, we have included two enticing dessert recipes. The Orange and Almond Cake with Pistachio Glaze offers a burst of citrusy goodness, while the Moroccan Mint Tea provides a refreshing and authentic ending to your culinary adventure. With its aromatic blend of green tea, mint, and sugar, this traditional beverage is a delightful way to savor the flavors of Morocco.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED CHICKEN WITH DATES, LEMON AND PINE NUTS

Braised Chicken with Dates, Lemon and Pine Nuts image

Provided by Geoffrey Zakarian

Categories main-dish

Time 9h45m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground smoked paprika
1 tablespoon fennel seeds, toasted and ground
1 chicken, cut into 8 pieces
Kosher salt and freshly cracked black pepper
1/4 cup canola oil
2 cloves garlic, sliced
1 onion, cut into 8 wedges
1 carrot, peeled and chopped
One 28-ounce can San Marzano tomatoes, crushed
1 cup white wine
1 cup dates, pitted and roughly chopped
1 cup green olives, pitted
2 lemons, cut into 8 wedges, seeds removed, charred on a grill or grill pan
1/2 cup pine nuts, toasted
2 tablespoons torn fresh mint
1 tablespoon torn fresh cilantro

Steps:

The day before cooking, stir together the cumin, coriander, smoked paprika and fennel in a small bowl until well combined. Season the chicken on all sides with salt and pepper, then coat the meat with the spice mixture. Refrigerate overnight to season.
When ready to cook, preheat the oven to 325 degrees F.
Heat the oil in a Dutch oven over high heat until it barely begins to smoke. Sear the chicken skin-side down until browned and crisp, 5 to 8 minutes. Remove to a plate and reserve.
Add the garlic, onions and carrots to the same pot and cook until the vegetables are caramelized, 8 to 10 minutes. Add the tomatoes and white wine and bring to a simmer. Return the chicken to the pot and top with the dates, olives and lemons. Bake, uncovered, until the chicken is tender, 45 minute to an hour. Sprinkle with the pine nuts, mint and cilantro and serve immediately.

BRAISED CHICKEN WITH DATES AND MOROCCAN SPICES

Braised Chicken with Dates and Moroccan Spices image

Provided by Joanne Weir

Categories Chicken Braise Quick & Easy Low Cal Dinner Date Almond Healthy Bon Appétit Dairy Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

3 1/2 pounds chicken breast halves, thighs, and drumsticks
1 tablespoon all purpose flour
1 tablespoon extra-virgin olive oil
2 pounds shallots (about 11 large), peeled
3 cinnamon sticks
1 1/2 teaspoons ground ginger
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper
3 cups low-salt chicken broth
5 tablespoons fresh lemon juice, divided
12 dates, pitted, halved
1/4 cup almonds, toasted, coarsely chopped
1/4 cup chopped fresh cilantro

Steps:

Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.

BRAISED CHICKEN WITH DATES

Braised Chicken with Dates image

The dates give the chicken a honey-like flavor. Pair this with couscous.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h15m

Number Of Ingredients 10

Ingredients

1 whole chicken (3 1/2 to 4 pounds), cut into quarters
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
2 medium yellow onions, diced small
2 tablespoons minced peeled fresh ginger
1 teaspoon sweet paprika
3/4 teaspoon ground coriander
1 cup chopped pitted dates (4 ounces)
1/2 cup fresh cilantro leaves, chopped
2 lemons, halved, for serving

Steps:

Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. Cook chicken, skin side down, until browned and crisp, about 6 minutes. Flip chicken and cook until browned, about 6 minutes. Transfer chicken to a plate.
Add onions to pot and cook, stirring occasionally, until softened, about 5 minutes. Add ginger, paprika, and coriander; cook, stirring, 2 minutes. Arrange chicken evenly over onion mixture, add 2 1/2 cups water, and bring to a boil. Reduce to a rapid simmer, cover, and cook until chicken is cooked through, 40 to 45 minutes.
Transfer chicken to a serving dish and increase heat to high. Boil cooking liquid until reduced by half, 12 to 15 minutes. Stir in dates and cilantro; season with salt and pepper. Pour sauce over chicken and serve with lemon halves.

Nutrition Facts : Calories 508 g, Fat 24 g, Fiber 3 g, Protein 42 g

Tips:

To achieve the best flavor, use fresh, high-quality ingredients whenever possible.
Don't be afraid to experiment with different spices and herbs. The combination of Moroccan spices used in this recipe creates a rich and complex flavor profile.
If you don't have time to marinate the chicken overnight, you can marinate it for a shorter period of time, or even just for 30 minutes.
Be patient when braising the chicken. The low and slow cooking method helps to tenderize the chicken and develop its flavor.
Serve the chicken with a side of couscous, rice, or your favorite bread.

Conclusion:

This braised chicken with dates and Moroccan spices is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of sweet and savory flavors, along with the tender chicken and aromatic spices, creates a truly memorable dish. So next time you're looking for a new and exciting way to cook chicken, give this recipe a try. You won't be disappointed!