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Moroccan Stout Chicken

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Ingredients
  

  • 2 tbs olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ cup flour plus 2 tbs, divided
  • 6 chicken thighs
  • 2 large shallots chopped
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup stout
  • ¼ tsp ground ginger
  • ¼ tsp turmeric
  • pinch cayenne
  • ½ tsp cumin
  • ¼ cup brown sugar
  • 3 tbs lemon juice
  • ½ lb medjool dates pitted (about 12)
  • ¼ cup almonds
  • ¼ cup chopped parsley
  • rice or couscous for serving

Instructions
 

  • In a small bowl combine the salt, pepper and ¼ cup flour, set aside.
  • Heat the olive oil in a cast iron skillet until hot by not smoking.
  • Dredge the chicken thighs in the flour mixture, sear in the hot pan until browned on all sides. Remove from pan (the chicken will not be cooked through at this time).
  • Add the shallots, cooking until softened, about 5 minutes. Stir in the garlic.
  • Stir in the chicken broth, stout, ginger, cayenne, cumin, brown sugar and lemon juice.
  • Return the chicken to the pan, reduce heat to maintain a low simmer. Cover loosely and cook until the chicken is cooked through and registers 160F on a cooking thermometer.
  • Transfer chicken to a serving platter.
  • Sprinkle the remaining 2 tablespoons flour over the sauce, whisking to combine. Add pitted dates.
  • Increase heat to a strong simmer and allow to cook, stirring occasionally until reduced and thickened, about 8 minutes.
  • Serve chicken over rice or couscous with dates and sauce, sprinkled with parsley and almonds.