Braised Chicken with Dates and Moroccan Spices

Ingredients

• 1 tablespoon all purpose flour 
• 0.3 cup almonds toasted coarsely chopped
• 0.1 teaspoon cayenne pepper 
• 3.5 pounds chicken breast halves 
• 3  cinnamon sticks 
• 12  dates pitted halved
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon ground cumin 
• 1.5 teaspoons ground ginger 
• 5 tablespoons juice of lemon fresh divided
• 3 cups low-salt chicken broth 
• 1 tablespoon olive oil extra-virgin
• 2 pounds shallots peeled ( 11 large)
• 0.5 teaspoon turmeric 

Equipment

• pot
• aluminum foil

Directions

1. Sprinkle chicken pieces with salt, pepper,and flour.
2. Heat olive oil in heavy large potover medium-high heat.
3. Add half of chickenpieces to pot and cook until browned onall sides, turning occasionally, about 15minutes.
4. Transfer chicken to baking sheetor platter; repeat with remaining chicken.
5. Pour off all but 2 tablespoons fat from potand discard. Reduce heat to medium.
6. Addshallots to pot; sauté until golden, about6 minutes.
7. Add cinnamon sticks, ginger,cumin, turmeric, and cayenne. Stir untilfragrant, about 1 minute. Increase heat tohigh; add broth and 3 tablespoons lemonjuice. Bring to boil; reduce heat to low, cover,and simmer until shallots begin to soften,about 18 minutes.
8. Place chicken pieces atopshallots in pot. Bring to boil over mediumheat. Reduce heat to medium-low, cover,and simmer until juices run clear whenthickest part of drumstick is pierced withknife, about 25 minutes.
9. Transfer chicken and shallots to platter;tent with foil. Boil juices in pot until slightlythickened. Stir in dates and remaining2 tablespoons lemon juice. Reduce heatand simmer gently until dates are heatedthrough, about 2 minutes.
10. Pour sauce anddates over chicken.
11. Sprinkle with almondsand cilantro, and serve.
12. Per serving:498 calories,22 g fat,2 g fiber
13. Bon Appétit