|
3 1/2
pounds chicken pieces
|
3
tablespoons flour
|
2
tablespoons olive oil
|
1 large onion, halved,
and cut into 1/4-inch slices
|
1 1/2
teaspoons McCormick® Ground Cinnamon
|
1 teaspoon
McCormick® Ground Cumin
|
1/2
teaspoon McCormick® Ground Ginger
|
1/2
teaspoon McCormick® Turmeric
|
1 can (14
1/2 ounces) chicken broth
|
2
tablespoons lemon juice
|
1/2
teaspoon salt
|
1 cup
pitted and quartered dates, (about 6 ounces)
|
1/3 cup
whole blanched almonds
|
|
 |
Coat
chicken with flour. Heat oil in a large deep skillet or Dutch
oven over medium heat. Add half of the 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 a small bowl; add to
chicken. Stir to evenly coat chicken and onions with spices;
sauté 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.
|
