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Moroccan Spiced Chicken with Shallots & Dates

This Moroccan Spiced Chicken with Shallots and Medjool Dates will take you on a flavorful journey without leaving your kitchen.


  • 6 Chicken Legs
  • 9 Medjool Dates Pitted & Chopped
  • 4 Tbsp. Tomato Paste
  • 4 tbs Ras El Hanout spice Blend
  • ¼ cup Avocado Oil
  • 1 cup Red Cooking Wine, Dry
  • 9 Large Shallots
  • 1.75 cup Chicken Stock
  • 3 cloves Garlic, Minced
  • 2 Tbsp. Smoked Paprika
  • 1 Tbsp. Lemon Juice
  • S&S to Taste
  • 3 Sprigs Thyme


  1. Marinate chicken with tomato paste, spice blend, avocado oil & salt & pepper, shallots, garlic, and lemon juice in an airtight container (3-4 hours).
  2. When ready, bring cast iron to medium heat, sear chicken until browned then add liquids.
  3. Bring to a boil then reduce to simmer, add thyme, cover & cook 3 hours.
  4. Top over couscous & garnish w/cilantro & fresh shallots, enjoy.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.