12 skinless, bone-in chicken thighs
Sprinkle chicken with pepper and salt. Add 1 tablespoon oil to pan; swirl to coat. Add 6 chicken thighs to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining 1 tablespoon oil, and remaining 6 chicken thighs.
Add onion and ginger to pan; sauté 8 minutes, stirring frequently. Add olives; sauté for 1 minute. Add flour and the next 4 ingredients (through cinnamon stick); cook 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute. Return chicken to pan. Cover, reduce heat to low, and cook 12 minutes. Stir in dates; simmer 10 minutes or until chicken is done. Stir in juice, and garnish with basil.
Per Serving: 335 Calories; 12g Fat (31.7% calories from fat); 2g Saturated Fat; 34g Protein; 24g Carbohydrate; 4g Dietary Fiber; 121mg Cholesterol; 456mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 1 Fat.
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