Chicken with Dates, Olives and Cinnamon

Chicken with Dates, Olives and Cinnamon

This recipe has gluten free notes.

Ingredients

  • 12 bone in chicken thighs
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp kosher salt
  • 2 tbsp butter, divided
  • 2 tbsp olive oil, divided
  • 4 cups sliced onion
  • 1 tsp minced peeled fresh ginger
  • 18 pitted manzanilla (or green) olives, chopped
  • 2 tbsp all-purpose flour (GF use corn starch)
  • 3/4 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/8 tsp ground red pepper
  • 1 (3-inch) cinnamon stick
  • 2 cups chicken broth
  • 1/2 cup whole pitted dates, chopped
  • 3 tbsp fresh lemon juice
  • 1/4 cup fresh basil leaves

Directions

  1. Sprinkle chicken with pepper and salt. 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. Remove chicken from pan. Repeat with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining 6 chicken thighs.
  2. Add onion and ginger to pan; sauté 8 minutes, stirring frequently. Add olives; sauté for 1 minute. 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. 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.