Moroccan · intermediate
Moroccan Chicken Thighs With Caramelized Fennel And Dates
Golden seared chicken thighs simmered with sweet fennel slices, chewy medjool dates, turmeric, and warm cinnamon.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Season chicken thighs generously with salt and black pepper on both sides.
- 02
Heat olive oil in a wide deep skillet over medium-high heat and sear chicken skin-side down for 6 minutes until crispy and golden, then flip and sear for 3 minutes before transferring to a plate.
- 03
Reduce heat to medium, add sliced fennel bulb and sliced onion to skillet, cooking for 8 minutes until soft and golden brown.
- 04
Stir in ground turmeric and ground cinnamon, cooking for 1 minute until fragrant.
- 05
Pour in chicken broth and fresh lemon juice, scraping up any browned bits stuck to the skillet bottom.
- 06
Nestle seared chicken thighs and quartered dates into the skillet around the fennel, bringing liquid to a simmer.
- 07
Cover with a lid and cook on low heat for 15 to 18 minutes until chicken reaches an internal temperature of 165 Fahrenheit (74 Celsius).
- 08
Remove lid and simmer for 2 to 3 minutes until sauce lightly thickens into a golden glaze, then serve warm.
A LITTLE KITCHEN KNOW-HOW
sweet-savory pan braising
Combining aromatic vegetables, dried fruit, warm spices, and pan drippings to build a complex balanced sauce.
Notes from the kitchen
- Crisping chicken skin thoroughly renders flavorful fat that helps caramelize the sliced fennel bulb.
- Original home-cooking adaptation inspired by Moroccan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
