Medjool Date Chicken Tagine

Medjool date chicken tagine combines tender chicken thighs, chickpeas, warm spices, and sweet dates in a thick, flavorful one-pan stovetop stew.

Prep: 15 min · Cook: 45 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 8 medjool dates
• 1 medium yellow onion
• 1 15-ounce can chickpeas
• 1.5 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Pat the chicken thighs dry and season both sides with the salt and pepper. (about 5 min)
2. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken and sear for 3 to 4 minutes per side, until browned but not fully cooked. Transfer the chicken to a plate. (about 8 min) — Medium-high heat
3. Add the onion to the same pot and sauté for 4 minutes, stirring occasionally, until softened. Stir in the cumin and cinnamon and cook for 30 seconds. (about 5 min) — Medium heat
4. Stir in the broth, chickpeas, and dates, scraping up any browned bits from the bottom. Return the chicken and any juices to the pot. (about 3 min) — Medium heat
5. Bring the mixture to a simmer, cover, and cook for 20 to 25 minutes, turning the chicken once, until the thickest pieces reach 165°F and the sauce has thickened. (about 25 min) — Low simmer
6. Uncover and simmer for 3 to 5 minutes if needed to reduce the sauce slightly, then serve hot. (about 5 min) — Low simmer