Moroccan Chicken

There are two variations of Moroccan chicken that I like to make. This one is more infused with spice versus other traditional Moroccan chicken dishes that have a tomato based.

This is a standing meal that I make on Shabbat along with several Salatim. You can find other recipes on my blog to compliment this meal: Israeli Couscous Salad, Beets, Middle Eastern Roasted Vegetable Rice, Tzatziki, Shug.

The original recipe calls for skin removed on the chicken, but I have always made it with the skin on. Personal preference, but I like the runoff of the fat juices.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter (margarine for pareve)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground cinnamon
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons all-purpose flour (substitute corn starch for GF)
• 4-5 bone-in chicken thighs

• SAUCE:
• 3 shallots, chopped (substitute can be 1/2 sweet yellow onion sliced)
• 1/2 cup plus 2 tablespoons reduced-sodium chicken broth, divided
• 1 teaspoon all-purpose flour
• 4 pitted dates, chopped (optional)

Preparation

• In a small bowl, combine the coriander, cumin, paprika, cinnamon, garlic powder, salt, and pepper. Set aside 1 teaspoon spice mixture; add flour to remaining mixture
• Coat both sides of the chicken thighs with spice mixture prior to putting in the pan
• In a large nonstick skillet, add olive oil and butter and melt at a medium heat.
• Brown chicken in oil on both sides. Remove to plate and keep warm.
• Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth. Bring to a boil. Reduce heat; return chicken to the pan.
• Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine 1 teaspoon flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes.
• Pour sauce over chicken
• Garnish with cilantro