One-Pot Wonders
Moroccan-Spiced Chicken with Dates and Shallots
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12 Reviews
Cherylannmc
April 4, 2021
I made this for Easter Dinner! WOW! I just used boneless skinless chicken dark thigh meat. Medjool dates. Served on Jasmine rice.
OMG! This is amazingly wonderful aromatic food.
Definitely will be making again.
OMG! This is amazingly wonderful aromatic food.
Definitely will be making again.
JanetRoss
March 9, 2018
I just made this with dried apricots, prunes, dried tart cherries and red flame, muscat and yellow raisins with a side of tah dig or Persian rice. It was quite good; even better the next day!
Amy H.
March 6, 2018
Just made this and it is so delicious! Can't believe I actually made such a lovely meal. Thank you so much for such a fab recipe.
Jaimee
July 16, 2017
Wow! Paired with Chilean red Alma Libre per Winc's recommendation & this was an outstanding meal! Arguably one of the best I have ever prepared. Thanks for a great recipe!
Diane K.
May 14, 2016
Can anyone recommend a substitute for the brandy in this recipe? I have a well stocked liquor cabinet but brandy is not included.
Pete
May 23, 2016
The original recipe called for Armagnac, which is even more unlikely to be in people's liquor cabinets. A dry white wine or dry white vermouth would work. A hard apple cider (or even unsweetened apple juice) could work.
SpinachInquisition
May 12, 2016
This is what I make when I want to use my ras el hanout - it's nice, because it uses both a roasted and raw version of the spices/one on the cauliflower itself and one in the tahini sauce: http://www.vegetariantimes.com/recipe/roasted-cauliflower-with-ras-el-hanout-tahini-sauce/
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