Moroccan – Spiced Chicken with Maple – Almond Date Jam

Roasted chicken rubbed with cumin, cloves, coriander, cayenne and allspice, served with a pureed maple-syrup – Elmhurst Milked Almonds™ date jam.


1/2 cup Elmhurst Milked Almonds
1 cup Medjool Dates
1 cup White Wine
1/4 cup Maple Syrup
1 tbsp. Olive Oil
1 tsp. Cumin, Ground
1 tsp. Coriander, Ground
1 tsp. Cayenne Pepper
1 tsp. Allspice, Ground
4 Chicken Thighs


  1. Preheat the oven to 425°F.
  2. In a medium bowl, reconstitute the dates in the white wine until plump.
  3. Put the dates and wine into e medium sauce pot and reduce the liquid.
  4. Add in the Elmhurst Milked Almonds™ and maple syrup.
  5. Once the mixture has thickened, remove from heat.
  6. Place mixture into a blender and puree until smooth to create the jam.
  7. In a small mixing bowl, add together the olive oil, cumin, cloves, coriander, cayenne, and allspice.
  8. Rub the chicken thighs in the mixture.
  9. Roast the chicken thighs for about 15 minutes, or until an internal temperature of 165°F
  10. Top roasted chick thighs with maple-almond date jam and serve immediately


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