Chicken Casserole With Dates And Almonds

Recipe Ingredients

1		Chicken - (3 to 3 1/2 lbs) - cut serving pieces
3 tablespoons	45ml	Flour
1/4 cup	59ml	Olive oil
2		Onions - coarsely chopped
1 1/2 teaspoons	7.5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground ginger
1 teaspoon	5ml	Turmeric
1		Kosher chicken broth - (14 1/2 oz)
2 tablespoons	30ml	Lemon or lime juice
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Quartered pitted dates
1/3 cup	30g / 1.1oz	Whole blanched almonds
1/2 cup	8g / 0.3oz	Chopped cilantro - for garnish

Recipe Instructions

Dust the chicken lightly with the flour. Heat the oil in a Dutch oven over medium heat and cook the chicken in two batches, turning, until golden brown on each side, about 5 minutes a side.

Return both batches of chicken to the pot and add the onions. Mix together the cumin, coriander, ginger and turmeric and sprinkle over the chicken, distributing evenly. Cook for 2 to 3 minutes, stirring to prevent burning. Pour in the broth and lemon juice, and salt and pepper to taste.

Bring to a boil over medium heat, then reduce the heat slightly and stir in the dates and almonds. Cook, covered for 20 minutes. Uncover and simmer until the chicken is very tender, 10 to 15 minutes, stirring occasionally. Let the chicken sit about 5 minutes, then skim off the excess fat.

Add the cilantro, cover, and let stand 5 minutes more before serving. Serve this with rice.

This recipe yields 4 servings.

Each serving: 777 calories; 543 mg sodium; 143 mg cholesterol; 43 grams fat; 9 grams saturated fat; 49 grams carbohydrates; 52 grams protein; 6.44 grams fiber.

Source:
The Los Angeles Times, 10-03-2001

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