Serves 4
65 min
One-Pan Braised Moroccan Chicken with Jammy Onions and Dates
Recipe GLPR2715ebd6f255fa
Tender skin-on chicken thighs are braised with caramelized onions, warm Moroccan spices, and sweet dates until the meat becomes fall-apart tender and the onions melt into a jammy sauce. Finished with toasted almonds and fresh cilantro, this aromatic one-pan dish is both comforting and elegant, served alongside fluffy couscous.
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Ingredients
2 pounds Skin-on, bone-in chicken thighs
3 teaspoons Kosher salt, divided
2 tablespoons Extra-virgin olive oil
3 medium Medium yellow onions, thinly sliced
8 large Medjool dates, pitted and chopped into 1/4-inch pieces, divided
3 medium cloves Garlic cloves, minced
1 teaspoon Ground turmeric
½ teaspoon Ground ginger
¼ teaspoon Ground cinnamon
¾ cup Unsalted chicken broth
¼ teaspoon Freshly ground black pepper
¼ cup Toasted sliced almonds
2 tablespoons Fresh cilantro leaves, chopped
Cooked couscous, for serving
Directions
Pat the chicken thighs dry with paper towels and season generously on both sides with 2 teaspoons of the salt and the black pepper.
Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Working in batches if needed, place the chicken skin-side down and sear for 5 to 7 minutes, until the skin is golden brown and crispy. Transfer the browned chicken to a plate.
Pour off all but 1 tablespoon of fat from the pan. Add the sliced onions and the remaining 1 teaspoon of salt. Cook over medium heat, stirring occasionally, for 12 to 15 minutes, until the onions are deeply caramelized and beginning to break down into a jam-like consistency.
Stir in the minced garlic and cook for about 1 minute, until fragrant. Add the turmeric, ginger, and cinnamon, stirring constantly for 30 seconds to bloom the spices.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in half of the chopped dates.
Return the browned chicken thighs to the pan, nestling them skin-side up into the onion and date mixture. Cover and simmer over medium-low heat for 25 to 30 minutes, until the chicken thighs reach an internal temperature of 165°F at the thickest part of the thigh, not touching bone.
Uncover the pan and stir in the remaining chopped dates. Simmer uncovered for 2 to 3 minutes to warm the dates through and allow the sauce to reduce slightly.
Transfer the chicken and onion-date sauce to a serving dish. Top with toasted almonds and fresh cilantro. Serve immediately over a bed of cooked couscous.
