You are here: Home » Recipes » Moroccan-Spiced Chicken with Dates & Yogurt Moroccan-Spiced Chicken with Dates & Yogurt Yield 4 servings PrintEmail Ingredients Date Yogurt:3 -- pitted Medjool dates2 tablespoons olive oil2 teaspoons fresh mint leaves, finely minced1 clove garlic, chopped1 tablespoon lemon juice2/3 cup plain yogurt (preferably Greek style yogurt)Crispy Moroccan Chicken Thighs:1 1/2 cups flour1 tablespoon ground cumin1 tablespoon ground coriander1 tablespoon ground cinnamon1/2 tablespoon ground cayenne2 -- eggs, lightly beaten1/3 cup water2 1/2 cups plain pita chips, ground in a food processor1/2 cup peanut oil (or vegetable oil)8 -- boneless, skinless chicken thighs, pounded thin -- Kosher salt -- Freshly ground black pepperPrepared couscous (optional) -- Dates, for garnish -- Fresh mint leaves, for garnish -- Lemon wedges, for garnish Instructions 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.