Instructions: Dust the chicken lightly with the flour. Heat the oil in a Dutch oven over medium heat and cook the chicken in two batches, turning, until golden brown on each side, about 5 minutes a side.

Return both batches of chicken to the pot and add the onions. Mix together the cumin, coriander, ginger and turmeric and sprinkle over the chicken, distributing evenly. Cook for 2 to 3 minutes, stirring to prevent burning. Pour in the broth and lemon juice, and salt and pepper to taste.

Bring to a boil over medium heat, then reduce the heat slightly and stir in the dates and almonds. Cook, covered for 20 minutes. Uncover and simmer until the chicken is very tender, 10 to 15 minutes, stirring occasionally. Let the chicken sit about 5 minutes, then skim off the excess fat.

Add the cilantro, cover, and let stand 5 minutes more before serving. Serve this with rice.

This recipe yields 4 servings.

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