Lebanese Chicken Stew

1 pound boneless, skinless chicken thighs
1/4 cup flour
salt and pepper
3 tablespoons olive oil
1 small leek, sliced
2 cloves garlic, crushed
1-1/2 teaspoons ginger puree
1 medium red onion, sliced
1/4 teaspoon saffron
1/4 teaspoon ground cinnamon
1 cup chicken broth
1 small tomato, chopped
1 tablespoon dates, chopped
1 tablespoon lemon juice

1. Combine flour with salt and pepper and lightly coat chicken, dusting off excess flour.
2. Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Brown chicken in batches and set aside.
3. Reduce heat to medium and add remaining olive oil, leek, garlic, ginger and onions. Sauté until softened.
4. Add saffron, cinnamon, tomato and dates and reduce heat to a simmer. Re-add the chicken and simmer until tender, about an hour.
5. Season with salt and pepper to taste and stir in lemon juice to serve.

Makes 4 servings