Chicken with Dates, Olives, and Cinnamon

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 12  chicken thighs bone-in
• 2 tablespoons butter divided
• 1 stick cinnamon (3-inch)
• 0.5 cup dates whole pitted chopped
• 2 tablespoons flour all-purpose
• 0.3 cup basil fresh
• 1 teaspoon ginger fresh minced peeled
• 0.5 teaspoon ground coriander 
• 0.8 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 0.1 teaspoon kosher salt 
• 3 tablespoons juice of lemon fresh
• 2 cups beef broth fat-free
• 18  manzanilla olives green pitted chopped (or )
• 2 tablespoons olive oil divided
• 4 cups onion sliced

Equipment

• frying pan
• dutch oven

Directions

1. Sprinkle chicken with pepper and salt. Melt 1 tablespoon butter in a 10-quart Dutch oven over medium-high heat.
2. Add 1 tablespoon oil to pan; swirl to coat.
3. Add 6 chicken thighs to pan; cook 4 minutes on each side or until browned.
4. Remove chicken from pan. Repeat with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining 6 chicken thighs.
5. Add onion and ginger to pan; saut 8 minutes, stirring frequently.
6. Add olives; saut for 1 minute.
7. Add flour and the next 4 ingredients (through cinnamon stick); cook 1 minute, stirring constantly.
8. Add broth; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute. Return chicken to pan. Cover, reduce heat to low, and cook 12 minutes. Stir in dates; simmer 10 minutes or until chicken is done. Stir in juice, and garnish with basil.