Moroccan Spiced Chicken with Cinnamon Apples & Dates

I am having a love affair with turmeric.

It all started with lamb biryani, transitioned into Indian curry, then Moroccan spiced steak, turmeric tea and now braised Moroccan chicken.  We rendezvous at least once a week.  I suppose it might have to do with the attractiveness of turmeric’s anti-inflammatory properties, liver detoxifying prowess, cancer fighting abilities and all of its general healing glory.  I just can’t get enough!

I had to share this delicious Moroccan spiced chicken recipe.  While the recipe might take too much time to prepare for a weeknight meal, give it a try on a Sunday afternoon or a time when you have a couple of hours to devote to cooking, it is worth it!  I know this recipe will become part of our normal rotation.













Moroccan Spiced Chicken with Cinnamon Apples & Dates

Servings: 6

Time: 2 hours, Hands on: 30 minutes


Moroccan Spiced Chicken:

  • 2 tbsp. Olive Oil
  • 6 chicken thighs
  • ½ tsp salt
  • 1 tsp black pepper
  • 1 tsp ground ginger powder
  • 1 onion, chopped
  • 4 cloves of garlic, slivered
  • 1 ½ c. chicken stock (enough to barely cover your ingredients)
  • ½ tbsp. cinnamon or 2 cinnamon sticks
  • 1 bay leaf
  • A pinch of saffron threads

Cinnamon Apples & Dates:

  • 1 tbsp. butter
  • 3 apples, cored & sliced
  • 8 dates, pitted and chopped
  • 1 tsp. ground cinnamon (more to taste)
  • ¼ c. water


  • Heat oil in a large enamelware pot or stockpot until hot
  • Season both sides of the chicken thighs with salt, pepper, ginger and turmeric
  • Place the chicken in the pot, skin side down, and let sear until slightly golden (5 mins.)
  • Turn chicken to the other side, add the garlic and onion and cook until slightly tender (approx. another 5 minutes)
  • Add broth, cinnamon and the bay leaf and bring to a boil
  • Reduce heat, cover and simmer for approx. 1.5 hours, turning frequently, until chicken falls off the bone
  • When you chicken has about 20 minutes left to cook, begin preparing your apples:
  • In a medium pan, melt 1 tbsp of butter
  • Add apples and dates, stir to coat with butter then add cinnamon
  • Add water to prevent burning and to help soften the apples
  • Let simmer for 10 minutes or until apples are tender
  • When plating, spoon sauce on top of the chicken and garnish with the apples & dates.


*chicken recipe adapted from here


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