Moroccan Spiced Chicken With Almonds And Dates

• 3 1/2 - 4 lbs chicken parts
• 3 tablespoons flour
• 2 tablespoons olive oil
• 1 large onion, halved and cut into 1/4 inch slices (about 1 cup)
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1 can chicken broth
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1 cup pitted and quartered dates
• 1/3 cup whole blanched almond

1. Coat chicken with flour.
2. Heat oil in large deep skillet or Dutch oven over medium heat.
3. Add half of chicken; brown about 5 minutes per side.
4. Remove from skillet.
5. Repeat browning step with remaining chicken, adding onion.
6. Return all chicken to skillet.
7. Combine cinnamon, cumin, ginger and turmeric in small bowl; add to chicken.
8. Stir to evenly coat chicken and onions with spices; saute 1-2 minutes.
9. Stir in broth, lemon juice and salt; bring to a boil over medium heat.
10. Reduce heat to medium-low.
11. Stir in dates and almonds and cook, covered, for 20 minutes.
12. Uncover and simmer another 10 minutes, stirring occasionally.
13. Serve over cooked basmati rice.

chicken, flour, olive oil, onion, ground cinnamon, ground cumin, ground ginger, turmeric, chicken broth, lemon juice, salt, dates, blanched almond

Taken from www.food.com/recipe/moroccan-spiced-chicken-with-almonds-and-dates-49146 (may not work)