One-Pan Braised Moroccan Chicken With Jammy Onions and Dates

Slice the onions consistently so they soften together. Serve over couscous to catch the date-rich sauce, with the almond mixture scattered on top.

The Stuff:

• 2 Pounds (900 Grams) skin-on, bone-in chicken thighs (4 to 5 chicken thighs)
• 3 Teaspoons (9 Grams) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight
• 2 Tablespoons (30 Millilitres) extra-virgin olive oil
• 3 Medium yellow onions (24 Ounces; 680 Grams), thinly sliced
• 8 Large Medjool dates (6 Ounces; 180 Grams), pitted and cut into 1/4-inch pieces, divided
• 3 Medium cloves garlic, minced
• 2 Teaspoons Never Not Eating Ras el Hanout, Baharat, 7 Spice, or Shawarma
• 3/4 Cup (180 Millilitres) unsalted store-bought or homemade chicken broth
• 1/4 Teaspoon freshly ground black pepper
• 1/4 Cup (30 Grams) toasted sliced or slivered almonds
• 2 Tablespoons (5 Grams) chopped fresh cilantro leaves
• Cooked couscous, for serving

The Method:

1. Pat chicken thighs dry with paper towels. In a large bowl or plate, combine chicken with 2 Teaspoons kosher salt. Mix well to combine. For better salt penetration, let chicken sit at room temperature for 30 minutes or uncovered in the refrigerator for up to 8 hours, if desired. In a large stainless steel skillet, heat oil over medium-high heat until shimmering. Add chicken thighs skin-side down and cook until skin is golden brown, 5 to 7 minutes, lowering heat as needed if skillet starts to smoke. Transfer chicken to a large plate and set aside.
2. Reduce heat to medium. Add onions and cook, stirring and scraping up browned bits, until evenly coated in fat. Reduce heat to medium-low, and cook, stirring occasionally, until softened and translucent, about 10 minutes.
3. Add half of the dates, along with garlic, your Never Not Eating blend, 3/4 Teaspoon kosher salt, and black pepper. Cook, stirring constantly, until very fragrant, 1 to 2 minutes.
4. Add broth and return chicken to skillet, skin-side up, along with any accumulated liquid. Bring to a gentle simmer, then reduce heat to low, and cook, covered, until chicken is cooked through and tender, about 35 minutes. Adjust sauce with more salt to taste.
5. Meanwhile, in a small bowl, combine almonds, cilantro, remaining dates, and remaining 1/4 Teaspoon kosher salt. Set aside.
6. To Serve: Ladle chicken and onion sauce over couscous and top with almond-date mixture.