Professional Recipes: Gourmet Recipes, Homemade Recipes, Exotic Recipes

Moroccan Chicken With Dates



Cooking Time:

60 minutes preparation / 2 hours cooking


  • 1 ¾ cups Medjool dates, pitted
  • Juice of 1 lemon
  • 3 large onions, finely chopped
  • 2 tbsp vegetable oil
  • 2 cups lightly toasted whole, blanched almonds
  • 1 ½ tsp cinnamon mixed with ½ tsp mace
  • ¼ tsp nutmeg
  • ½ tsp white pepper
  • ½ tsp salt
  • 1 large (5 pound) chicken, cleaned and salted inside and out
  • 1 tsp powdered saffron (or a few threads soaked in warm water)
  • 1 tbsp honey
  • 2 tbsp water
  • 1 cup plus 2 tbsp toasted sliced almonds, to garnish


  • Steep the dates in the lemon juice for 1 hour.
  • Fry the onions slowly in the oil until transparent. Let cool.
  • Stuff each date with an almond and some onion, and roll in the spice mix.
  • Stuff the chicken with the dates. Sew up or skewer the cavity opening. Use any leftover dates to surround the chicken when it goes into the pot.
  • Add the saffron to the remaining spice mixture and rub the outside of the chicken with it.
  • Cover the bottom of a stovetop casserole dish with the remaining onions and add the chicken. Drizzle over the honey and water, cover, and stew gently for 1 ¾ to 2 hours until very tender. Baste occasionally, adding a little more water if necessary.
  • Carefully remove the chicken to a large platter, and open up the cavity so you can spoon out the stuffing. Garnish with some of the sauce and with the toasted almonds.

Serving suggestion: with saffron rice and salad.

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