One-Pan Braised Moroccan Chicken With Jammy Onions and Dates

Name: One-Pan Braised Moroccan Chicken With Jammy Onions and Dates
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4 serving
Ingredients: 2 pounds (900 g) skin-on, bone-in chicken thighs (4 to 5 chicken thighs); 3 teaspoons (9 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight; 2 tablespoons (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 teaspoon 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 tablespoons (5 g) chopped fresh cilantro leaves; Cooked couscous , for serving

This one-skillet Moroccan chicken braise features jammy onions, warm spices, and sweet dates in a rich, weeknight-friendly dish.

2 pounds (900 g) skin-on, bone-in chicken thighs (4 to 5 chicken thighs)
3 teaspoons (9 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight
2 tablespoons (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 teaspoon 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 tablespoons (5 g) chopped fresh cilantro leaves
Cooked couscous , for serving