One-Pan Braised Moroccan Chicken w/ Jammy Onions & Dates
from https://www.seriouseats.com/

At the heart of Moroccan cuisine, tfaya is a luscious, deeply caramelized mixture of onions, honey, and dried fruit, typically scented with cinnamon, turmeric, and ginger. It's most often served as a topping or accompaniment, especially with dishes like couscous or chicken, where its sweetness balances savory flavors. While traditional tfaya can be labor-intensive, requiring slow cooking to fully soften and caramelize the onions, this version streamlines the process.

While tfaya is often made with raisins, chopped Medjool dates bring a richer, toffee-like sweetness. Added in two stages, some of the dates partially dissolve into the braise, thickening the chicken broth into a glossy sauce that clings to the meat, while the rest are reserved for the topping.

A final topping of those remaining dates tossed with almonds and cilantro adds contrast—burts of sweetness, freshness, crunch, and a bright counterpoint to the warm spices. The result is a dish with layered textures: soft braised onions, tender chicken, chewy dates, and crisp nuts, all unified by a signature Moroccan spice profile. Serve with couscous for a traditional pairing, or with any grain you like.

2 pounds (900 g) skin-on, bone-in chicken thighs (4 to 5 chicken thighs)
3 teaspoons (9 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight
2 tablespoons (30 ml) extra-virgin olive oil
3 medium yellow onions (24 ounces; 680 g), thinly sliced
8 large Medjool dates (6 ounces; 180 g), pitted and cut into 1/4-inch pieces, divided
3 medium cloves garlic, minced
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3/4 cup (180 ml) unsalted store-bought or homemade chicken broth
1/4 teaspoon freshly ground black pepper
1/4 cup (30 g) toasted sliced or slivered almonds
2 tablespoons (5 g) chopped fresh cilantro leaves
Cooked couscous, for serving

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.

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.

Add half of the dates, along with garlic, turmeric, ginger, cinnamon, 3/4 teaspoon kosher salt, and black pepper. Cook, stirring constantly, until very fragrant, 1 to 2 minutes.

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.

Meanwhile, in a small bowl, combine almonds, cilantro, remaining dates, and remaining 1/4 teaspoon kosher salt. Set aside.

To Serve: Ladle chicken and onion sauce over couscous and top with almond-date mixture.

Servings: 4