Moroccan Spice Braised Chicken with Dates and Almonds
1. Coat chicken with flour. Heat oil in large deep skillet or Dutch oven on medium heat. Add 1/2 of the chicken; brown about 5 minutes per side. Remove from skillet. Repeat with remaining chicken, adding onion. Return all chicken to skillet.
2. Mix cinnamon, cumin, ginger and turmeric in small bowl; add to skillet. Cook and stir 1 to 2 minutes to evenly coat chicken and onion with spices.
3. Stir in stock, lemon juice and salt. Bring to boil. Reduce heat to medium-low. Stir in dates and almonds; cover and cook 20 minutes. Remove cover; simmer 10 minutes longer, stirring occasionally. Serve with cooked rice or couscous, if desired.