Moroccan Chicken with Lemons and Dates

moroccan chicken with lemons and dates

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!

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Lemons and dates, you guys. There’s something special about this combination.

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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.

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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.

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Cook chicken about 2 minutes per side.

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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.

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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.

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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.

Moroccan Chicken with Lemons and Dates
A little earthy, a little sweet, a touch spicy and a little tart - Moroccan Chicken with Lemons and dates is one of my favorite dinner recipes!
Servings
4 servings
Servings
4 servings
Moroccan Chicken with Lemons and Dates
A little earthy, a little sweet, a touch spicy and a little tart - Moroccan Chicken with Lemons and dates is one of my favorite dinner recipes!
Servings
4 servings
Servings
4 servings
Ingredients
  • 2 tbsp Tan Tan Moroccan seasoning
  • 2 tbsp olive oil
  • 2 tbsp warm water
  • 1 tbsp butter
  • 3 chicken breasts boneless, skinless, cut into 1 inch wide strips
  • 1/2 cup chicken broth
  • 1/2 red onion chopped
  • 1 large handful fresh parsley about 15 sprigs
  • 2 tsp lemon juice
  • 2 tsp lemon zest
  • 20 dates sliced in half, seeds removed
  • 2 cups cooked couscous
Instructions
  1. Preheat oven to 400. Make a Tan-Tan paste by whisking together the Tan-Tan seasoning, olive oil, and warm water. Set aside.
  2. Melt 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 2 minutes per side.
  3. Stir in the broth and onions, and lay the parsley leaves on top. Cover and bake until chicken is tender, 20 minutes.
  4. Remove from oven and reduce temperature to 200. Discard the parsley and transfer the chicken to an oven proof dish and return to oven to keep warm.
  5. 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.
  6. Remove chicken from the oven and transfer to a serving platter. Spoon sauce over the chicken and serve with couscous and parsley.
Recipe Notes

Serve with couscous and fresh sprigs of parsley.

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