Moroccan Braised Chicken with Dates and Vegetables

Moroccan Braised Chicken with Dates

This is a Moroccan-inspired dish. The flavorful broth is absolutely perfect with couscous, rice, or quinoa. For a vegetarian version, omit the chicken, use vegetable stock, add a few other vegetables, and stir in a cup or so drained, canned chickpeas or a generous 1/4 cup dried chickpeas that you’ve soaked overnight and cooked until tender, about 1 1/2 hours.–Anjum Anand

LC One Saucepan, One Love Note

If you have a saucepan, a knife, a mortar and pestle, and a functional stove top—or even a hot plate—you can toss this supper together. (And heck, you can always borrow the mortar and pestle from a neighbor.) Remarkably, that’s all it takes for you to lend a warming fragrance and flavor to plain old chicken thighs and veggies–not to mention your entire house. The pan sauce of sorts that results is satisfyingly soupy and stewy, with a consistency that you can tweak to taste, an aroma that’s impossible to forget, and a flavor that’s liltingly, hauntingly complex for something so simple. One saucepan. One love. And one exceptionally tender, spice-infused bird. Talk about an excuse to invite friends over with the words, “Let’s get together and feel all right.” (Yes, we know, Bob Marley was Jamaican and not Moroccan. But trust us, this braise will make you want to join hands with your chums and hum reggae, too.)

Braised Moroccan Chicken

  • Quick Glance
  • Quick Glance
  • 35 M
  • 1 H, 10 M
  • Serves 4
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Grind the cinnamon, sesame seeds, and cumin seeds together to make a fine powder—this is quite a quick job when you use a mortar and pestle although a spice or coffee grinder also works well.

Heat the oil in a large saucepan, add the onion, and cook gently over medium-ish or medium-high-ish heat until soft and coloring at the edges. Stir in the garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes. (If the aromatics look as though they may scorch, carefully add a small splash of water to the pan.) Stir in the ground spices, the caraway seeds, and the paprika and stir to create a spice paste of sorts.

Add the chicken, stock, salt and pepper, and tomato paste to the pan, turning to coat the chicken, and bring to a boil. Reduce the heat, cover, and simmer gently for 18 minutes. Add the carrot, cover the pan again, and cook for about 8 minutes. Add the zucchini, cover, and cook for 6 to 7 minutes, until the chicken and vegetables are both cooked through and tender. Add the dates and stir to coat. Adjust the pan sauce to the desired consistency, if necessary, by either adding a splash of water if it seems too thick or allowing the braise to simmer, uncovered, until some of the liquid evaporates if it seems too thin. Stir in the parsley. Spoon the chicken and vegetables and sauce onto individual plates or a single platter and serve at once.

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Recipe Testers' Reviews

A beautiful, nuanced treatment for chicken thighs. The flavors were complex, the thighs were moist, and the vegetables added bright color for a complete one-dish meal. I used dried figs, since I had them on hand, and I appreciated the bit of sweetness that they imparted to the sauce. I served this over green lentils in order to have as much of the sauce as possible. The spice preparation was a bit labor intensive, and I think that substituting a good tandoori spice blend (like the one from Dean & Deluca) would yield quite similar results.

This is one fantastic recipe, filled with the scents and tastes of North African dishes. Of course, I made semolina to go with it and to enjoy the sauce the chicken produced. The chicken was amazingly tender and juicy, the spices all blended incredibly well in such a manner that one was not stronger than the other, and it created its own aroma that’s very common to that region’s food. This is a recipe that can be prepared a little in advance so not to rush prior to serving dinner. Make it up to just prior to adding the vegetables, and then it can be warmed up and the cooking finished.

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