Moroccan Stout Chicken

Name: Moroccan Stout Chicken
Ingredients: 2 tbs olive oil; 1 tsp salt; 1 tsp black pepper; ¼ cup flour, plus 2 tbs, divided; 6 chicken thighs; 2 large shallots, chopped; 2 cloves garlic, minced; 1 cup chicken broth; 1 cup stout; ¼ tsp ground ginger; ¼ tsp turmeric; pinch cayenne; ½ tsp cumin; ¼ cup brown sugar; 3 tbs lemon juice; ½ lb medjool dates, pitted (about 12); ¼ cup almonds; ¼ cup chopped parsley; rice or couscous for serving; 2 tbs olive oil; 1 tsp salt; 1 tsp black pepper; ¼ cup flour, plus 2 tbs, divided; 6 chicken thighs; 2 large shallots, chopped; 2 cloves garlic, minced; 1 cup chicken broth; 1 cup stout; ¼ tsp ground ginger; ¼ tsp turmeric

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Instructions

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Step 1

In a small bowl combine the salt, pepper and ¼ cup flour, set aside.

Step 2

Heat the olive oil in a cast iron skillet until hot by not smoking.

Step 3

Dredge the chicken thighs in the flour mixture, sear in the hot pan until browned on all sides. Remove from pan (the chicken will not be cooked through at this time).

Step 4

Add the shallots, cooking until softened, about 5 minutes. Stir in the garlic.

Step 5

Stir in the chicken broth, stout, ginger, cayenne, cumin, brown sugar and lemon juice.

Step 6

Return the chicken to the pan, reduce heat to maintain a low simmer. Cover loosely and cook until the chicken is cooked through and registers 160F on a cooking thermometer.

Step 7

Transfer chicken to a serving platter.

Step 8

Sprinkle the remaining 2 tablespoons flour over the sauce, whisking to combine. Add pitted dates.

Step 9

Increase heat to a strong simmer and allow to cook, stirring occasionally until reduced and thickened, about 8 minutes.

Step 10

Serve chicken over rice or couscous with dates and sauce, sprinkled with parsley and almonds.

Step 11

In a small bowl combine the salt, pepper and ¼ cup flour, set aside.

Step 12

Heat the olive oil in a cast iron skillet until hot by not smoking.

Step 13

Dredge the chicken thighs in the flour mixture, sear in the hot pan until browned on all sides. Remove from pan (the chicken will not be cooked through at this time).

Step 14

Add the shallots, cooking until softened, about 5 minutes. Stir in the garlic.

Step 15

Stir in the chicken broth, stout, ginger, cayenne, cumin, brown sugar and lemon juice.

Step 16

Return the chicken to the pan, reduce heat to maintain a low simmer. Cover loosely and cook until the chicken is cooked through and registers 160F on a cooking thermometer.

Step 17

Transfer chicken to a serving platter.

Step 18

Sprinkle the remaining 2 tablespoons flour over the sauce, whisking to combine. Add pitted dates.

Step 19

Increase heat to a strong simmer and allow to cook, stirring occasionally until reduced and thickened, about 8 minutes.

Step 20

Serve chicken over rice or couscous with dates and sauce, sprinkled with parsley and almonds.

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