Chicken and Date Casserole
A flavorful and hearty chicken and date casserole combining tender chicken thighs with sweet dates, aromatic spices, and a rich sauce, perfect for a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
Ingredients
6 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, thinly sliced
3 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 cup chicken broth
1 cup chopped pitted dates
1/2 cup chopped almonds, toasted
1 tablespoon tomato paste
2 tablespoons honey
1 tablespoon lemon juice
Fresh cilantro leaves, for garnish
Instructions
Preheat the oven to 350°F (175°C).
Season the chicken thighs evenly with salt and black pepper.
Heat the olive oil in a large oven-safe casserole dish or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crisp. Flip and cook for an additional 3 minutes. Remove the chicken from the dish and set aside.
In the same dish, add the sliced onion and cook for 5 minutes until softened.
Add the minced garlic, ground cinnamon, ground cumin, ground ginger, ground turmeric, and cayenne pepper. Stir and cook for 1 minute until fragrant.
Stir in the tomato paste, then add the chicken broth, honey, and lemon juice. Mix well to combine.
Add the chopped dates and toasted almonds to the sauce and stir.
Return the chicken thighs to the casserole dish, placing them skin-side up, and spoon some sauce over the top.
Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 45 minutes.
Remove the lid or foil and bake uncovered for an additional 15 minutes to allow the sauce to thicken and the chicken skin to crisp further.
Remove from the oven and let rest for 5 minutes.
Garnish with fresh cilantro leaves before serving.