One-Pan Braised Moroccan Chicken With Jammy Onions and Dates

Ingredients

For 4 servings

• •2 pounds (900 g) skin-on, bone-in chicken thighs (4 to 5 chicken thighs)
• •3 c. à café (9 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight
• •2 c. à soupe (30 ml) extra-virgin olive oil
• •3 medium yellow onions (24 ounces; 680 g), thinly sliced
• •8 large Medjool dates (6 ounces; 180 g), pitted and cut into 1/4-inch pieces, divided
• •3 medium cloves garlic, minced
• •1 c. à café ground turmeric
• •1 /2 teaspoon ground ginger
• •1 /4 teaspoon ground cinnamon
• •3 /4 cup (180 ml) unsalted store-bought or homemade chicken broth
• •1 /4 teaspoon freshly ground black pepper
• •1 /4 cup (30 g) toasted sliced or slivered almonds
• •2 c. à soupe (5 g) chopped fresh cilantro leaves
• •Cooked couscous , for serving

Method

1. 1.Pat chicken thighs dry with paper towels. In a large bowl or plate, combine chicken with 2 teaspoons kosher salt. Mix well to combine. For better salt penetration, let chicken sit at room temperature for 30 minutes or uncovered in the refrigerator for up to 8 hours, if desired. In a large stainless steel skillet, heat oil over medium-high heat until shimmering. Add chicken thighs skin-side down and cook until skin is golden brown, 5 to 7 minutes, lowering heat as needed if skillet starts to smoke. Transfer chicken to a large plate and set aside.
2. 2.Reduce heat to medium. Add onions and cook, stirring and scraping up browned bits, until evenly coated in fat. Reduce heat to medium-low, and cook, stirring occasionally, until softened and translucent, about 10 minutes.
3. 3.Add half of the dates, along with garlic, turmeric, ginger, cinnamon, 3/4 teaspoon kosher salt, and black pepper. Cook, stirring constantly, until very fragrant, 1 to 2 minutes.
4. 4.Add broth and return chicken to skillet, skin-side up, along with any accumulated liquid. Bring to a gentle simmer, then reduce heat to low, and cook, covered, until chicken is cooked through and tender, about 35 minutes. Adjust sauce with more salt to taste.
5. 5.Meanwhile, in a small bowl, combine almonds, cilantro, remaining dates, and remaining 1/4 teaspoon kosher salt. Set aside.
6. 6.To Serve: Ladle chicken and onion sauce over couscous and top with almond-date mixture.