Categories: Chicken

Ingredients

• 12 bone-in chicken thighs, skinned
• 1/4 tsp ground black pepper
• 1/8 tsp kosher salt
• 2 Tbsp butter, divided
• 2 Tbsp olive oil, divided
• 4 cups sliced onion
• 1 tsp minced, peeled fresh ginger
• 18 pitted manzanilla (or green) olives, chopped
• 2 Tbsp all-purpose flour
• 3/4 tsp ground cumin
• 1/2 tsp ground coriander
• 1/8 tsp ground red pepper
• 1 (3-inch) cinnamon stick
• 2 cups fat-free, lower-sodium chicken broth
• 1/2 cup whole, pitted dates (dried dates are fine)
• 3 Tbsp fresh lemon juice
• 1/4 cup basil leaves

Directions

1. Sprinkle chicken with pepper and salt. Melt 1 Tbsp. butter in a 10-quart Dutch oven over medium-high heat. Add 1 Tbsp. oil to pan; swirl to coat. Add 6 chicken thighs to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining 1 Tbsp. oil and remaining 6 chicken thighs.

2. Add onion and ginger to pan; sauté 8 minutes, stirring frequently. Add flour and the next four ingredients (through cinnamon stick); cook 1 minute, stirring constantly. Add broth; bring to boil, scraping pan to loosen brown bits. Cook for 1 minute. Return chicken to pan (chicken will not be totally submerged). Cover, reduce heat to low, and cook 12 minutes. Stir in dates; simmer 10 minutes or until chicken is done. Stir in juice, and garnish with basil. Serve over bed of cous cous (prepare according to directions on box) – can be larger grain cous cous or traditional small grain – and toasted ciabatta bread slices.

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