Moroccan-Spiced Chicken with Dates & Yogurt

  • Yield 4 servings


Date Yogurt:
3 -- pitted Medjool dates
2 tablespoons olive oil
2 teaspoons fresh mint leaves, finely minced
1 clove garlic, chopped
1 tablespoon lemon juice
2/3 cup plain yogurt (preferably Greek style yogurt)
Crispy Moroccan Chicken Thighs:
1 1/2 cups flour
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground cinnamon
1/2 tablespoon ground cayenne
2 -- eggs, lightly beaten
1/3 cup water
2 1/2 cups plain pita chips, ground in a food processor
1/2 cup peanut oil (or vegetable oil)
8 -- boneless, skinless chicken thighs, pounded thin
-- Kosher salt
-- Freshly ground black pepper
Prepared couscous (optional)
-- Dates, for garnish
-- Fresh mint leaves, for garnish
-- Lemon wedges, for garnish


Date Yogurt:
In the bowl of a food processor, combine dates, 2 tablespoons oil, mint, garlic, lemon juice, and yogurt; puree.

Crispy Moroccan Chicken Thighs:
Lay out three shallow dishes. In the first dish, place the flour, cumin, coriander, cinnamon, and cayenne; mix well. In the second the eggs and water; mix well. In the third, the ground pita chips.

Heat 1/4 cup oil in each of 2 large skillets over medium-high heat. Lightly season the chicken with salt and pepper. Dip the chicken in the flour; shake off the excess. Dip the chicken in the egg wash; shake off the excess. Place the chicken in the pita chips and coat thoroughly. Press so the chips stick to the chicken. Repeat with all pieces of chicken. Add 4 pieces of chicken to each skillet and cook 5-6 minutes per side. Drain on paper towels.

Serve with Date Yogurt and couscous (optional). Garnish with dates, mint, and lemon wedges.

Makes 4 servings.



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