Moroccan Spice Braised Chicken with Dates and Almonds

Moroccan Spice Braised Chicken with Dates and Almonds

3 1/2 pounds bone-in chicken parts
3 tablespoons flour
2 tablespoons olive oil
1 large onion, halved, and cut into 1/4-inch slices
1 1/2 teaspoons McCormick® Gourmet Collection Cinnamon, Saigon
1 teaspoon McCormick® Gourmet Collection Cumin, Ground
1/2 teaspoon McCormick® Gourmet Collection Ginger, Ground
1/2 teaspoon McCormick® Gourmet Collection Turmeric, Ground
1 3/4 cups Kitchen Basics® Original Chicken Stock
2 tablespoons lemon juice
1/2 teaspoon salt
1 cup pitted and quartered dates (about 6 ounces)
1/3 cup whole blanched almonds

1. Coat chicken with flour. Heat oil in large deep skillet or Dutch oven on medium heat. Add 1/2 of the chicken; brown about 5 minutes per side. Remove from skillet. Repeat with remaining chicken, adding onion. Return all chicken to skillet.

2. Mix cinnamon, cumin, ginger and turmeric in small bowl; add to skillet. Cook and stir 1 to 2 minutes to evenly coat chicken and onion with spices.

3. Stir in stock, lemon juice and salt. Bring to boil. Reduce heat to medium-low. Stir in dates and almonds; cover and cook 20 minutes. Remove cover; simmer 10 minutes longer, stirring occasionally. Serve with cooked rice or couscous, if desired.

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