This flavorful Moroccan-ish dish features tender chicken thighs simmered in a fragrant broth with fennel, sweet dates, and a warm blend of spices like ginger, turmeric, and cinnamon. It's a quick and easy weeknight meal that's bursting with flavor

Ingredients

• 4-5 chicken thighs

• 2 cups of chicken broth

• Diced fennel bill

• 12 pitiless dates, chopped in half

• ¼ cup chopped fresh cilantro

• ½ to 1 tsp of the following

  • Fresh or powered ginger

  • Turmeric

  • Cinnamon

• Dash of black pepper

• Salt, to taste

Directions

1. Dry and salt thighs and brown on a medium high skillet in oil, about 4 min each side. Set aside

2. In the same pan, sauté the fennel and dates until soft.

3. Add broth and the herbs and spices. Cook on medium flame for about ten minutes.

4. Add the chicken back in and finish cooking, about another 10 minutes, but this would also do well to simmer long and low or even added to a crock pot.

   I like to serve this dish with rice