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This is a delightful Moroccan based cinnamon chicken recipe. Made with chicken breast cubes simmered in a mixture of onion, dates, Ceylon cinnamon sticks and ginger.

Moroccan recipes traditionally used Ceylon Cinnamon or in Arabic dar sini which refers specifically to Ceylon cinnamon)., Because of it's mild sophisticated flavor, Ceylon Cinnamon is perfect for creating the layered taste profile that is a hallmark of this recipe. In fact you will not get any taste of Cinnamon in this recipe. Instead you will get an entirely new flavor that is only possible with the subtle fusion of ingredients, held together with Ceylon Cinnamon.

If you are planning a romantic date this is the dish to make. It is sweet and receptive for those memorable locations.

Prep Time : 30 minutes
Cook Time : 60 minutes
Serves : 4-5 people


3 lbs chicken thighs  without skin
1/4 teaspoon  freshly black pepper
1/2 teaspoon  kosher salt
2 tablespoons  all-purpose flour
2-3 tablespoon olive oil

1 large onion (Red onion or shallots are even better)

2 Ceylon cinnamon sticks (3-inch)
1 teaspoon ground cumin
1/2 teaspoon  ground coriander
½ teaspoon turmeric
1/4 teaspoon  ground cayenne pepper
1 teaspoon minced ginger

3 cups low sodium chicken broth
12 Dates pitted and chopped (chopped)
5 tablespoons fresh lemon juice



Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It's not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma. Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.

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