Chicken with Dates, Olives, and Cinnamon

Club Recipes


This recipe was prepared by Betty Eichenlaub for our January, 2013, meeting.

★★★★★ 2 votes
35 Min
1 Hr


bone-in chicken thighs, skinned
1/4 tsp
freshly ground black pepper
1/8 tsp
kosher salt
2 Tbsp
butter, divided
2 Tbsp
olive oil, divided
4 c
sliced onion
1 tsp
minced peeled fresh ginger
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
3 inch cinnamon stick
2 c
fat-free, lower-sodium chicken broth
1/2 c
whole pitted dates, chopped
3 Tbsp
fresh lemon juice
1/4 c
fresh basil leaves


11. Sprinkle chicken with pepper and salt. Melt 1 tablespoon butter in a 10-quart Dutch oven over medium-high heat. Add 1 tablespoon 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 tablespoon butter, remaining 1 tablespoon oil, and remaining 6 chicken thighs.
2. Add onion and ginger to pan; sauté 8 minutes, stirring frequently. Add olives; sauté for 1 minute. Add flour and the next 4 ingredients (through cinnamon stick); cook 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute. Return chicken to pan. 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.

About Chicken with Dates, Olives, and Cinnamon

Course/Dish: Chicken