Ramadan Date-Sweetened Chicken and Almond Wrap

Name: Ramadan Date-Sweetened Chicken and Almond Wrap
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 8 pieces bone-in, skin-on chicken thighs, skin left intact, patted dry; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 3 tbsp (45 ml) extra-virgin olive oil; 1 whole (150 g) yellow onion, medium, thinly sliced; 1½ tbsp (15 g) fresh ginger root, peeled and minced; 4 cloves (20 g) garlic cloves, minced; ¾ tsp (1½ g) ground cinnamon; ½ tsp (1 g) ground cumin; ¼ tsp (½ g) ground turmeric; ½ tsp (1 g) paprika; 1 cup (180 g) Medjool dates, pitted, halved; 1½ cups (360 ml) low-sodium chicken broth; 2 tbsp (30 ml) fresh lemon juice; 1 tbsp (21 g) honey; ¾ cup (100 g) whole raw almonds or blanched almonds, lightly toasted, roughly chopped; ½ cup (25 g) fresh cilantro leaves, roughly chopped; 4 pieces msemen (Moroccan square flatbread), thawed if frozen, at room temperature; 2 tbsp (30 g) ghee or clarified butter, warm

From the MyKitchenBank Kitchen

Tender braised chicken thighs glazed in a warm spice and date reduction, wrapped in soft msemen (Moroccan square flatbread) and topped with toasted almonds, cilantro, and a drizzle of warm ghee. A festive, hand-held Moroccan dish perfect for breaking the fast during Ramadan. The natural sweetness of dates balances savory spices and juicy chicken in every bite.

Prep: 20 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 15 min
Makes: 4 filled wraps

Save to My Kitchen Jump to recipe

Ingredients

4 servings

8 pieces bone-in, skin-on chicken thighs, skin left intact, patted dry
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
3 tbsp (45 ml) extra-virgin olive oil
1 whole (150 g) yellow onion, medium, thinly sliced
1½ tbsp (15 g) fresh ginger root, peeled and minced
4 cloves (20 g) garlic cloves, minced
¾ tsp (1.5 g) ground cinnamon
½ tsp (1 g) ground cumin
¼ tsp (0.5 g) ground turmeric
½ tsp (1 g) paprika
1 cup (180 g) Medjool dates, pitted, halved
1½ cups (360 ml) low-sodium chicken broth
2 tbsp (30 ml) fresh lemon juice
1 tbsp (21 g) honey
¾ cup (100 g) whole raw almonds or blanched almonds, lightly toasted, roughly chopped
½ cup (25 g) fresh cilantro leaves, roughly chopped
4 pieces msemen (Moroccan square flatbread), thawed if frozen, at room temperature
2 tbsp (30 g) ghee or clarified butter, warm

Equipment (9)

Large heavy-bottomed pot or Dutch oven with lid (5–6 quart)
Cutting board
Sharp knife
Measuring spoons
Measuring cups
Small bowl for spice blend
Tongs
Wooden spoon
Skillet or griddle (for warming msemen)

Steps

Before you start

Pat chicken thighs dry with paper towels so they brown properly
Have all spices measured and ready before starting to cook
If using frozen msemen, let them thaw at room temperature for 30 minutes
Toast the almonds ahead of time if you prefer, or toast just before serving

1
Season and brown chicken
- Pat the chicken thighs dry with paper towels.
- Season all sides generously with kosher salt and black pepper.
- Heat 3 tbsp (45 ml) olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
- Working in batches if needed, place chicken thighs skin-side down in the pot.
- Sear for 5–6 minutes until the skin is deep golden brown, then flip and brown the other side for 3–4 minutes.
- Transfer to a plate.
+ Show details− Hide details
Ready when: Skin is deep golden brown and skin renders slightly when pressed
Tip: Don't move the chicken until a crust forms; this locks in flavor and color.
2
Build the braising base
- In the same pot with the rendered fat, add the sliced onion and sauté over medium heat for 3–4 minutes, stirring occasionally, until softened and beginning to caramelize.
- Add the minced ginger and garlic, stirring constantly for 1 minute until fragrant.
+ Show details− Hide details
Ready when: Onion is soft and translucent, ginger and garlic are fragrant
Tip: Stir constantly after adding ginger and garlic to toast them slightly and prevent burning.
3
Toast spices
- Add the cinnamon, cumin, turmeric, and paprika to the pot, stirring constantly for 30 seconds to 1 minute until the spices become fragrant and bloom in the hot oil.
+ Show details− Hide details
Ready when: Spices are aromatic and darker in color
Tip: This quick toast develops the spices' depth; don't let them burn or they'll taste bitter.
4
Add dates and broth
- Return the browned chicken thighs, skin-side up, to the pot.
- Scatter the halved dates around and over the chicken.
- Pour in the chicken broth (1.5 cups/360 ml), lemon juice (2 tbsp/30 ml), and honey (1 tbsp/21 g).
- The liquid should come about halfway up the sides of the chicken.
- Stir gently to combine the dates and spices into the liquid.
+ Show details− Hide details
Ready when: Liquid is well combined and steaming
Tip: Keep the chicken skin-side up so it stays crispy while the meat braises underneath.
5
Braise the chickenOven 165°F / 75°C
- Bring the liquid to a gentle simmer over medium heat.
- Once it begins to bubble at the edges, reduce heat to medium-low, cover the pot with a lid, and simmer for 25–30 minutes.
- The chicken is done when the meat is very tender and easily pulls away from the bone when tested with a fork, and the internal temperature at the thickest part (away from bone) reaches 165°F (74°C).
+ Show details− Hide details
Ready when: Meat is fork-tender and internal temperature is 165°F (74°C); skin remains firm
Tip: Don't remove the lid more than once or twice—each time you lift it, the braising time extends.
6
Reduce the sauce
- Uncover the pot and increase heat to medium.
- Simmer uncovered for 5–8 minutes, stirring occasionally, until the braising liquid has reduced by about one-third and is slightly thickened and glossy.
- The dates will break down and enrich the sauce with natural sweetness.
- The sauce should coat the back of a spoon lightly.
+ Show details− Hide details
Ready when: Sauce coats the back of a spoon; visible reduction in liquid volume
Tip: Simmer gently, not rapidly, so the sauce reduces evenly and the flavors concentrate.
7
Toast almonds (if not pre-toasted)
- While the sauce reduces, if you haven't already toasted the almonds, heat a small skillet over medium heat.
- Add the whole almonds and toast for 3–5 minutes, stirring frequently, until golden and fragrant.
- Transfer to a cutting board and roughly chop.
+ Show details− Hide details
Ready when: Almonds are light golden brown and fragrant
Tip: Toasting brings out the almonds' deep nuttiness and adds textural contrast to the wrap.
8
Warm the msemen
- Heat a skillet or griddle over medium heat.
- Warm each msemen for 1–2 minutes per side until soft and pliable but not crisped.
- You can stack them on a plate and cover with a clean cloth to keep warm.
+ Show details− Hide details
Ready when: Msemen is warm, soft, and slightly steamy
Tip: Don't overheat or the msemen will dry out; just warm enough to make it pliable for folding.
9
Assemble the wraps
- Place a warm msemen on a clean surface.
- Lay 2 braised chicken thighs in the center of the msemen.
- Spoon some of the reduced date sauce (with a few pieces of dates) over the chicken.
- Sprinkle with toasted chopped almonds (about 3 tbsp/30 g per wrap) and fresh cilantro (about 2 tbsp/10 g per wrap).
- Drizzle lightly with warm ghee (about ½ tbsp/7.5 g per wrap).
- Fold the msemen up around the chicken, tucking in the sides to create a bundle, or fold it like a square envelope so the filling is enclosed on all sides.
+ Show details− Hide details
Ready when: Wrap is neatly folded and secure
Tip: Keep extra sauce warm; diners can drizzle more over the wrap if desired for extra richness.
10
Serve immediately
- Transfer each wrap to a serving plate or wrap in parchment paper for eating by hand.
- Spoon any remaining warm date sauce around the wrap.
- Serve immediately while the msemen is still warm and soft.
+ Show details− Hide details
Tip: If guests prefer, serve the sauce on the side for dipping rather than inside the wrap.

Good to know

Tips

Bone-in, skin-on chicken thighs are essential: they stay juicy during the long braise and the skin crisps up beautifully when seared, providing textural contrast.
The dates do double duty: they sweeten the sauce naturally and break down during cooking, creating a silky, slightly thickened glaze that clings to the chicken.
This dish is ideal for Ramadan iftar (breaking the fast) because it's filling, naturally sweet, warm, and celebratory—and it can be made ahead and reheated without losing quality.
For a lighter wrap, use just 1 chicken thigh per person and add shredded cooked carrot or a spoonful of preserved lemon paste inside for brightness.

Make ahead

You can braise the chicken and prepare the date sauce up to 2 days ahead. Cool completely, store in the refrigerator in an airtight container, and reheat gently over medium-low heat (10–15 minutes, covered) just before serving. Toast almonds up to 1 week ahead. Chop cilantro fresh on the day you serve. Warm msemen just before assembling.

Storage & reheating

Store leftover braised chicken and sauce (without the wraps) in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, covered, for 10–15 minutes until warmed through. Do not freeze msemen-based wraps, as the bread will become soggy when thawed; freeze only the braised chicken and sauce for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

Substitutions

msemen (Moroccan square flatbread) → Moroccan crêpes (baghrir), pita bread, or soft flour tortillas. Msemen is the traditional choice, but these alternatives provide a similar hand-held vessel. Baghrir is slightly thicker and more textured; pita or tortillas are lighter and more widely available.
Medjool dates, pitted → Dried apricots or figs (same quantity, halved). Both offer natural sweetness and a slight tang that complements the warm spices. The sauce will be slightly less sweet and more fruity.
whole raw almonds or blanched almonds → Sesame seeds, pine nuts, or walnuts. Toast sesame seeds for 2–3 minutes until golden; use the same quantity of pine nuts; use ¾ cup (90 g) walnuts (they're heavier). All add crunch and richness.
fresh cilantro leaves → Flat-leaf parsley or mint leaves. Parsley is milder and slightly less aromatic; mint adds brightness and cooling freshness. Either can replace cilantro entirely or be mixed together.