Braised Chicken with Dates and Moroccan Spices

Meddlesome dates work well in this braise, which ought to be served with couscous to soak up the delicious juices.

Ingredients

 Three 1/2 pounds chicken breast halves, thighs, and drumsticks
  one tablespoon all purpose flour
  one tablespoon extra-virgin olive oil
  two pounds shallots (about 11 huge), peeled
  three cinnamon sticks
  one 1/2 teaspoons ground ginger
  one teaspoon ground cumin
  1/2 teaspoon turmeric
  1/8 teaspoon cayenne pepper
  three cups low-salt chicken broth
  five tablespoons fresh lemon juice, divided
  12 dates, pitted, halved
  1/4 cup almonds, toasted, coarsely chopped
  1/4 cup chopped fresh cilantro

Preparation

Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining two tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about two minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy gigantic pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but two tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauta until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until aromatic, about one minute. Increase heat to high; add broth and three tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots start to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.