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Ingredientes
- 1 x chicken - (3 to 3 1/2 lbs) cut serving pcs
- 3 Tbsp. flour
- 1/4 c. extra virgin olive oil
- 2 x onions coarsely minced
- 1 1/2 tsp grnd cumin
- 1 tsp grnd coriander
- 1/2 tsp grnd ginger
- 1 tsp turmeric
- 1 can kosher chicken broth - (14 1/2 ounce)
- 2 Tbsp. lemon or possibly lime juice Salt to taste Freshly-grnd black pepper to taste
- 1 c. quartered pitted dates
- 1/3 c. whole blanched almonds
- 1/2 c. minced cilantro for garnish
Direcciones
- Dust the chicken lightly with the flour. Heat the oil in a Dutch oven over medium heat and cook the chicken in two batches, turning, till golden on each side, about 5 min a side.
- Return both batches of chicken to the pot and add in the onions. Mix together the cumin, coriander, ginger and turmeric and sprinkle over the chicken, distributing proportionately. Cook for 2 to 3 min, stirring to prevent burning. Pour in the broth and lemon juice, and salt and pepper to taste.
- Bring to a boil over medium heat, then reduce the heat slightly and stir in the dates and almonds. Cook, covered for 20 min. Uncover and simmer till the chicken is very tender, 10 to 15 min, stirring occasionally. Let the chicken sit about 5 min, then skim off the excess fat.
- Add in the cilantro, cover, and let stand 5 min more before serving. Serve this with rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 4 servings | |
| Calories 1066 | |
| Calories from Fat 594 | 56% |
| Total Fat 66.6g | 83% |
| Saturated Fat 15.69g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 225mg | 9% |
| Potassium 1207mg | 34% |
| Total Carbs 57.35g | 15% |
| Dietary Fiber 6.8g | 23% |
| Sugars 42.17g | 28% |
| Protein 62.56g | 100% |
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