For the more adventurous, this is a different way to serve chicken. Serve with couscous or rice. Add a generous dollop of sour cream and Voila! You did it again. Damn!
- 3-4 lbs. chicken breast halves, thighs and drumsticks
- 1 tbsp. flour
- 1 tbsp. olive oil
- about 10 shallots, peeled
- 2 cinnamon sticks
- 1 1/2 tsp ground ginger
- 1/2 tsp. tumeric
- pinch of cayenne pepper
- 3 cups chicken broth
- 5 tbsp. lime juice, divided
- 12 dated, pitted and halved
- 1/2 cup almonds, toasted and chopped
- 1/4 cup chopped cilantro
Sprinkle the chicken with salt, pepper and flour. Heat oil in a heavy pot on medium heat and add half the c hicken pieces, turning occsionally for ab out 13-15 minutes.
Transfer the chicken to a baking sheet and repeat with the remaining chicken. Pour off all but 2 tbsp. of the fat from the pot and discard. Reduce the heat to medium and add the shallots to the pot, saute until golden. This should take 4-6 minutes.
Add the cinnamon, ginger, cumin, tumeric and cayenne and stir until it becomes fragrant. This takes only a minute. Now increase the heat to high, add the broth and 3 tbsp. of lime juice. Bring to the boil, reduce to low, cover and simmer for 20 minutes until the shallots are softened.
Reduce the heat and simmer until the juices run clear ( for about 20 minutes) when you cut into the thickest part of the drumstick is pierced with a knife.
Transfer the chicken and shallots to a platter, tent with foil. Boil the juices in the pan until slightly thickened. Stir in the dates and the remaini g lime juice. Reduce and simmer gently for another 2 – 3 minutes.
Pour the sauce with dates over the chicken. Sprinkle with almonds and cilantro. Serve immediately.
Now, everyone will think you just returned from an exotic vacation and this is what you had there.