Moroccan Spiced Chicken With Almonds And Dates - cooking recipe

Ingredients

3 1/2 - 4 lbs chicken parts
3 tablespoons flour
2 tablespoons olive oil
1 large onion, halved and cut into 1/4 inch slices (about 1 cup)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1 can chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt
1 cup pitted and quartered dates
1/3 cup whole blanched almond

Preparation

Coat chicken with flour.
Heat oil in large deep skillet or Dutch oven over medium heat.
Add half of chicken; brown about 5 minutes per side.
Remove from skillet.
Repeat browning step with remaining chicken, adding onion.
Return all chicken to skillet.
Combine cinnamon, cumin, ginger and turmeric in small bowl; add to chicken.
Stir to evenly coat chicken and onions with spices; saute 1-2 minutes.
Stir in broth, lemon juice and salt; bring to a boil over medium heat.
Reduce heat to medium-low.
Stir in dates and almonds and cook, covered, for 20 minutes.
Uncover and simmer another 10 minutes, stirring occasionally.
Serve over cooked basmati rice.