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{{Wikifiedrecipe}}
[[Image:image.jpg|right|thumb|]]
 
   
==Description==
 
   
==Ingredients==
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== Description ==
* 3 1/2 pounds chicken parts
 
* 3 tablespoons flour
 
* 2 tablespoons olive oil
 
* 1 large onion,halved, and cut into 1/4-inch slices
 
* 1 1/2 teaspoons McCormickŽ Ground Cinnamon
 
* 1 teaspoon McCormickŽ Ground Cumin
 
* 1/2 teaspoon McCormickŽ Ground Ginger
 
* 1/2 teaspoon McCormickŽ Turmeric
 
* 1 can (14 1/2 ounces) chicken broth
 
* 2 tablespoons lemon juice
 
* 1/2 teaspoon salt
 
* 1 cup pitted and quartered dates, (about 6 ounces)
 
* 1/3 cup whole blanched almonds
 
   
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== Ingredients ==
 
* 3 1/2 pounds [[Chicken]] parts
 
* 3 tablespoons [[flour]]
 
* 2 tablespoons [[olive oil]]
 
* 1 large [[Onion]],halved, and cut into 1/4-inch slices
 
* 1 1/2 teaspoons McCormickŽ Ground [[cinnamon]]
 
* 1 teaspoon McCormickŽ Ground [[cumin]]
 
* 1/2 teaspoon McCormickŽ [[ginger|ground ginger]]
 
* 1/2 teaspoon McCormickŽ [[turmeric]]
 
* 1 can (14 1/2 ounces) [[chicken broth]]
 
* 2 tablespoons [[lemon juice]]
 
* 1/2 teaspoon [[salt]]
 
* 1 cup pitted and quartered [[dates]], (about 6 ounces)
 
* 1/3 cup whole [[blanched almond]]s
   
==Directions==
 
1.Coat chicken with flour. Heat oil in a large deep skillet or Dutch oven over medium heat. Add half of the chicken; brown about 5 minutes per side. Remove from skillet. Repeat browning step with remaining chicken, adding onion. Return all chicken to skillet.
 
   
 
== Directions ==
2. Combine cinnamon, cumin, ginger, and turmeric in a small bowl; add to chicken. Stir to evenly coat chicken and onions with spices; sauté 1-2 minutes.
 
 
1.Coat [[Chicken]] with [[flour]]. Heat [[oil]] in a large deep skillet or Dutch oven over medium heat. Add half of the [[Chicken]]; brown about 5 minutes per side. Remove from skillet. Repeat [[browning]] step with remaining [[Chicken]], adding [[Onion]]. Return all [[Chicken]] to skillet.
   
 
2. Combine [[cinnamon]], [[cumin]], [[ginger]], and [[turmeric]] in a small bowl; add to [[Chicken]]. Stir to evenly coat [[Chicken]] and [[onion]]s with spices; sauté 1–2 minutes.
3. Stir in broth, lemon juice and salt; bring to a boil over medium heat. Reduce heat to medium-low. Stir in dates and almonds and cook, covered, for 20 minutes. Uncover and simmer another 10 minutes, stirring occasionally.
 
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[[Category:Egyptian Recipes]]
 
 
3. Stir in broth, [[lemon juice]] and [[salt]]; bring to a boil over medium heat. Reduce heat to medium-low. Stir in [[dates]] and [[almond]]s and cook, covered, for 20 minutes. Uncover and simmer another 10 minutes, stirring occasionally.
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[[Category:Almond Recipes]]
  +
[[Category:Chicken Recipes]]
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[[Category:Chicken stock and broth Recipes]]
  +
[[Category:Dates Recipes]]
 
[[Category:Egyptian Meat Dishes]]
 
[[Category:Egyptian Meat Dishes]]
[[category:Dates Recipes]]
+
[[Category:Egyptian Recipes]]
  +
[[Category:Recipes that need photos]]
  +
[[Category:Turmeric Recipes]]

Latest revision as of 01:39, 5 February 2011


Description

Ingredients


Directions

1.Coat Chicken with flour. Heat oil in a large deep skillet or Dutch oven over medium heat. Add half of the Chicken; brown about 5 minutes per side. Remove from skillet. Repeat browning step with remaining Chicken, adding Onion. Return all Chicken to skillet.

2. Combine cinnamon, cumin, ginger, and turmeric in a small bowl; add to Chicken. Stir to evenly coat Chicken and onions with spices; sauté 1–2 minutes.

3. Stir in broth, lemon juice and salt; bring to a boil over medium heat. Reduce heat to medium-low. Stir in dates and almonds and cook, covered, for 20 minutes. Uncover and simmer another 10 minutes, stirring occasionally.