2lbs of chicken (thighs and breasts)

2 tbsp of olive oil

3 cloves of garlic minced

1 small onion sliced

1 cinnamon stick

1 tsp of ground cumin

1 tsp of turmeric

1 tsp of ground ginger

Juice from three oranges

1/4 cup of lemon juice,

1/2 cup of chicken stock,

1 cup of baby carrots,

12 dates sliced with pits removed,

1/4 cup of almonds, salt and pepper



Season chicken with salt and pepper, pour 1 tbsp of olive oil to a skillet pan over medium to high heat, saute chicken until golden about 5 minutes on each side, remove chicken from pan and set aside

Return pan to heat but reduce to medium, add in another 1 tbsp of olive oil, add in minced garlic and onions and saute until fragrant, add in ginger, cumin, turmeric, and the cinnamon stick, add chicken back to the saute pan

Next add in juice from three orange, feel free to cut up orange segments and also add that to the saute pan, as this will enhance the citrus flavor, next add in lemon juice, and chicken stock

Add carrots and reduce heat to a simmer, cover skillet and let simmer for 35 minutes or until carrots are soft and chicken is tender

While the chicken is simmering dry roast the almonds in a saute pan

Remove chicken from the skillet and set aside, stir in sliced dates to the now thickened citrus sauce, let them get soft and plump, about 5- 10 minutes, discard cinnamon stick

Place a piece of chicken on each plate, pour spiced citrus sauce, carrots, onions, and dates over the chicken, garnish with toasted almonds