- Cast Iron Skillet: A durable and heat-retaining skillet for searing chicken before braising
- Ceramic Dutch Oven: A versatile cookware piece for slow cooking, perfect for braising recipes like the one you're making
- Mandoline Slicer (with Storage Bag): For precise slicing of dates and vegetables used in Moroccan spices
- Digital Kitchen Scale: An essential tool for measuring ingredients accurately to ensure flavor balance
- Hand Blender/Immersion Stick: Ideal for pureeing roasted chicken or making a smooth sauce from your braised dish
- High-Sided Saucepan: A great option for simmering and incorporating Moroccan spices with liquid ingredients
- Silicone Spatula: Essential for stirring, scraping, and folding in the chicken and dates without scratching non-stick cookware
- Poultry Roasting Rack: Enables even roasting of chicken pieces before braising, ensuring crispy skin
- Silicone Basting Brush: Useful for applying Moroccan spice mix or olive oil during the cooking process
- Non-Stick Baking Sheet: Perfect for making breadcrumb coating if you want to add an extra layer of flavor and texture
- Small Kitchen Knife: A sharp knife for quick prep work like mincing garlic, zesting citrus, or chopping vegetables.
3 1/2 pounds chicken breast halves, thighs, and drumsticks
1 tablespoon all purpose flour
1 tablespoon extra-virgin olive oil
2 pounds shallots (about 11 large), peeled
3 cinnamon sticks
1 1/2 teaspoons ground ginger
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper
3 cups low-salt chicken broth
5 tablespoons fresh lemon juice, divided
12 dates, pitted, halved
1/4 cup almonds, toasted, coarsely chopped
1/4 cup chopped fresh cilantro
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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