Chicken with Dates, Olives and Cinnamon

I found this recipe in a magazine.  I altered it somewhat.  I don't know what magazine but it listed serving sizes and caloric values so maybe Cooking Lightly or something like that.

Anyway... here it is

Chicken with Dates, Olives & Cinnamon
Serves 6 (Serving Size 2 thighs and 1/2 cup sauce)

12 bone-in chicken thighs (striped of skin)
1/4 tsp freshly ground pepper
1/4 tsp kosher salt
2 T butter
2 T olive oil
4 cups sliced onions
1 tsp minced peeled fresh ginger
18 pitted manzanilla olives, sliced
2 T flour
3/4 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp cayenne pepper
1 cinnamon stick or 1/2 tsp ground cinnamon
2 cups chicken broth
1/2 cup pitted dates, chopped
3 T fresh lemon juice
1/4 cup fresh basil leaves.

1. Sprinkle chicken with salt and pepper.  Melt 1T butter in a 10 qt. dutch oven over med-high heat.  Add 1 T oil to plan.  Add 6 chicken thighs to pan and cook 4 min. on each side or until browned.  Removed from pan and repeat.  Remove chicken from pan.
2. Add onion and ginger to pan, saute 8 minutes, stirring frequently.  Add olives, saute for 1 minute.  Add flour, cumin, coriander, cayenne and cinnamon.  Cook 1 minute, stirring constantly.  Add broth, bring to boil, scraping pan to loosen brown bits.  Cook for 1 min. 
3. Return chicken to pan.  Cover, reduce heat to low and cook for 12 minutes.  Stir in dates, simmer 10 minutes or until chicken is done.
4. Stir in lemon juice and garnish with basil.

I served on top of rice.   If you use fat-free low sodium chicken broth then a serving size is 350 calories (just the 2 thighs and 1/2 cup sauce).

My son loved it and asked me to make again.  My husband's plate was spotless.  

Enjoy!