How to make sure you have the perfect weekend- make sure it ends with this Tan-Tan Moroccan Chicken with Lemons and Dates. The Tan-Tan seasoning is full of flavor and makes this otherwise simple chicken dinner, something very special. There’s a hint of sweetness from the cinnamon in the Tan-Tan mixture and from the pitted dates, which happen to be one of my favorite foods on the planet. Serve this over a bed of couscous with a few sprigs of fresh parsley. A little earthy, a little sweet, a touch spicy and a little tart – it’s one of my favorite chicken recipes!
Lemons and dates, you guys. There’s something special about this combination.
Moroccan food is all about the seasoning. Make a simple Tan-Tan paste by whisking together equal parts of olive oil, warm water, and Tan-Tan.
Tan-Tan seasoning is comprised of Hungarian paprika, white sugar, cumin, salt, Ceylon cinnamon, black cardamom, parsley, coriander, turmeric, cayenne, ginger, fenugreek, anise, Saigon cinnamon, black pepper, mustard powder, and mace. It’s bold and full flavored, without being too spicy. I realize that Tan-Tan can be hard to come by, so here’s what I would use as a substitute:
2 tsp nutmeg, 2 tsp cumin, 1 tsp ground coriander, 1/2 tsp ginger, 1/2 tsp allspice, 1/4 tsp cinnamon, 1/4 tsp cayenne. That will give you just about 2 tablespoons worth.
Melt the butter in a large Dutch oven over medium high heat. Add in the strips of chicken and cover with the Tan-Tan-paste. Stir to coat.
Cook chicken about 2 minutes per side.
Stir in the broth and chopped onions, and lay the parsley leaves on top. I grabbed 1 large handful, or about 15 sprigs. This will lightly perfume the chicken as it cooks.
Cover and bake at 400 until chicken is tender, about 20 minutes. Remove from oven and reduce the temperature to 200. Discard the parsley and transfer the chicken to an oven proof dish and return to the oven to keep warm while you make the sauce.
Bring the remaining sauce in the Dutch oven to a simmer over medium heat. Add in the lemon juice, zest, and dates. Simmer for 4-5 minutes, until dates are heated through and liquid has slightly reduced. Take the chicken out of the oven and transfer to a serving platter. Spoon the warm sauce over the chicken and serve with couscous and more parsley.