Ingredients
- 3 3/4 pounds bone-in chicken thighs (skinned, 12 thighs)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons butter (divided)
- 2 tablespoons olive oil (divided)
- 4 cups sliced yellow onion
- 1 teaspoon minced peeled fresh ginger
- 18 pitted green olives (chopped)
- 2 tablespoons all-purpose flour
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground red pepper
- 1 (3-inch) cinnamon stick
- 2 cups lower-sodium chicken broth
- 1/2 cup whole pitted dates (chopped)
- 3 tablespoons fresh lemon juice
- 1/4 cup fresh basil leaves (or parsley, for garnish)
How to Make
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Step 1: Sprinkle chicken with pepper and salt.
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Step 2: Melt 1 tablespoon butter in a 10-quart Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 6 chicken thighs to pan; cook 4 minutes on each side or until browned.
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Step 3: Remove chicken from pan. Repeat with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining 6 chicken thighs.
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Step 4: Add onion and ginger to pan; sauté 8 minutes, stirring frequently. Add olives; sauté for 1 minute.
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Step 5: Add flour and the next 4 ingredients (through cinnamon stick); cook 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute.
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Step 6: 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 or parsley.
Tips & Variations
- Large dutch oven, or
- Large covered pot
We hope you enjoy this recipe!
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