Step by step

Method

4 steps

1. 1

   Pat 1½ pounds boneless chicken thighs dry; season with salt, pepper, and ½ teaspoon cumin or cinnamon. Pit and roughly chop 6–8 Medjool dates (about ½ cup). Heat 1 tablespoon oil in a wide skillet over medium-high. Brown chicken 4–5 minutes per side until deep golden; set aside on a plate.

2. 2

   Lower heat to medium. In the same skillet, soften 1 sliced onion 4 minutes. Add 2 minced garlic cloves 30 seconds. Stir in chopped dates, 2 tablespoons lemon juice or vinegar, ½ cup chicken stock, and optional 1 teaspoon honey if dates aren't very soft. Scrape up browned bits.

3. 3

   Return chicken and any juices. Simmer gently, spooning glaze over, 8–12 minutes until chicken is cooked through (165°F) and the glaze is sticky and coats a spoon. If it gets too thick, splash in a little more stock; if thin, simmer uncovered a few more minutes.

4. 4

   Serve with rice, couscous, or flatbread and chopped parsley or cilantro. You want sticky-sweet date glaze clinging to juicy chicken — not watery syrup or burnt sugar.