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1
Sprinkle chicken pieces with salt, pepper, and flour.
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2
Heat olive oil in heavy large pot over medium-high heat.
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3
Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes.
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4
Transfer chicken to baking sheet or platter; repeat with remaining chicken.
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5
Pour off all but 2 tablespoons fat from pot and discard.
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6
Reduce heat to medium.
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7
Add shallots to pot; saute until golden, about 6 minutes.
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8
Add cinnamon sticks, ginger, cumin, turmeric, and cayenne.
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9
Stir until fragrant, about 1 minute.
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10
Increase heat to high; add broth and 3 tablespoons lemon juice.
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11
Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes.
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12
Place chicken pieces atop shallots in pot.
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13
Bring to boil over medium heat.
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14
Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
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15
Transfer chicken and shallots to platter; tent with foil.
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16
Boil juices in pot until slightly thickened.
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17
Stir in dates and remaining 2 tablespoons lemon juice.
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18
Reduce heat and simmer gently until dates are heated through, about 2 minutes.
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19
Pour sauce and dates over chicken.
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20
Sprinkle with almonds and cilantro, and serve.
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21
Read More http://www.epicurious.com/recipes/food/views/Braised-Chicken-with-Dates-and-Moroccan-Spices-361592#ixzz2VZfnym7Z.
