Method

1. 1

   Pat the chicken thighs dry and season both sides with the salt and pepper.

   5 min
2. 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.

   8 minMedium-high heat
3. 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.

   5 minMedium heat
4. 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.

   3 minMedium heat
5. 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.

   25 minLow simmer
6. 6

   Uncover and simmer for 3 to 5 minutes if needed to reduce the sauce slightly, then serve hot.

   5 minLow simmer

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