Just recently I saw someone post a recipe using dates. And then another person also using dates. And another and another. Well, I seem to be the only dateless one of the bunch! AFAM (A Fruit A Month) has a theme of dates and is being hosted by Akshaya Patra for November. The event which highlights a different fruit each month was created by Beyond the Usual. To see who is hosting future months check here.
I love recipes that take very few steps. Things that I can sort of throw together at the last minute that seem satisfying, but not heavy. I love the use of spices. I have more spices than, well really than anything else, in my kitchen. Combining spices to flavor food is so much fresher than any packet sauce mix I ever used. I could have incorporated dates in many a dessert or bread recipe. But, the one reason I brought dates from the states to use here in Peru was for this chicken recipe!
Moroccan Chicken
2 tablespoons of flour
2 teaspoons of ground coriander
2 teaspoons of ground cumin
2 teaspoons of paprika
2 teaspoons of brown sugar
1 teaspoon of cinnamon
1 teaspoon of salt
1 teaspoon of garlic powder
1/2 teaspoon of freshly ground pepper
1 tablespoon of olive oil
1 medium onion, finely diced
8 skinless chicken thighs
2 cups of chicken broth
12 whole pitted dates, chopped finely
2 tablespoons of chopped fresh cilantro
In a small bowl combine flour, coriander, cumin, paprika, brown sugar, cinnamon, salt, garlic powder and pepper. Heat oil in a large pot and add onions, cooking until golden. Add spice mixture and stir until combined and spices are moist, adding a tablespoon of water at this point if necessary. Add chicken, stirring to coat as best as possible. Add broth and dates. Bring to a boil and then simmer for 20-25 minutes, stirring occasionally. Serve with brown rice or couscous and sprinkle with cilantro. Serves 4. Adapted from Cooking Light, March 2004.
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