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Chicken Casserole With Dates And Almonds

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Chicken - (3 to 3 1/2 lbs) - cut serving pieces
3 tablespoons 45mlFlour
1/4 cup 59mlOlive oil
2   Onions - coarsely chopped
1 1/2 teaspoons 7.5mlGround cumin
1 teaspoon 5mlGround coriander
1/2 teaspoon 2.5mlGround ginger
1 teaspoon 5mlTurmeric
1   Kosher chicken broth - (14 1/2 oz)
2 tablespoons 30mlLemon or lime juice
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 237mlQuartered pitted dates
1/3 cup 30g / 1.1ozWhole blanched almonds
1/2 cup 8g / 0.3ozChopped 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.

The Los Angeles Times, 10-03-2001


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