ROASTED CHICKEN WITH DATES, CITRUS, AND OLIVES
Be sure to squeeze the juice of the roasted citrus over the final dish before serving for just the right balance of sweet and tart.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a large roasting pan, season chicken with salt and pepper; drizzle with oil. Squeeze lemon and orange over chicken, then add fruit to pan. Add wine, orange juice, half of dates, and thyme. Roast 25 minutes.
- Remove pan from oven; rotate chicken pieces if browning unevenly. Add olives and remaining dates. Roast until a thermometer inserted in chicken breast (avoiding bone) registers 160 degrees, about 15 minutes more. Transfer chicken and citrus to a platter.
- Place roasting pan over high heat, mashing some of dates with the back of a wooden spoon, until sauce is reduced and thickened, about 3 minutes. Pour over chicken; serve.
BAKED CHICKEN CASSEROLE WITH OLIVES, DATES AND HONEY
Steps:
- The night before, toss thighs, vinegar, capers and their brine, garlic, oregano, salt, pepper and bay leaves in a large bowl. Cover and refrigerate overnight. The next day, position rack in center of oven and preheat oven to 350F. Add chicken thighs and all their marinade into a large roasting pan. Sprinkle artichoke hearts, olives, dates and brown sugar over and around thighs. Drizzle with wine. Bake uncovered 1 hour, basting often with pan juices. Let stand 5 minutes before serving. Serving size: 1 chicken thigh plus 1/3 cup vegetables and sauce
CHICKEN WITH OLIVES & DATES
In this Moroccan style chicken briny olives counter the sweetness of dried fruit and sautéed onions.
Provided by Laka
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In a bowl, whisk the honey, lemon juice, olive oil, salt, pepper and paprika together. Pour it over the chicken and let it marinate for at least 1 hour or overnight.
- Sauté, over a medium flame, onion and garlic in olive oil and butter for about 3 - 4 minutes.
- Add Ras el Hanout and cayenne pepper. Stir until fragrant.
- Add water, halved olives and chopped dates, and cook covered for 20 minutes. Uncover the pan and let the sauce reduce until thickened and syrupy. Set aside.
- Meanwhile, take the chicken out of marinade and arrange it on a baking sheet. Bake in the oven at 210 °C for 30 minutes. Then, lower the temperature to 180 °C and cook for another 20 minutes until the skin is golden brown and the chicken is cooked through.
- Serve with olive and date sauce over Basmati rice.
- *If you don't have it, whisk your own version: blend equal parts of ground cinnamon, cumin,ground coriander, ground ginger, ground turmeric, saffron and ground cardamom.
Nutrition Facts : Calories 716.1, Fat 51.7, SaturatedFat 14.2, Cholesterol 164.3, Sodium 921.5, Carbohydrate 26.3, Fiber 4.2, Sugar 17.2, Protein 39.2
HONEY BAKED CHICKEN
Make and share this Honey Baked Chicken recipe from Food.com.
Provided by lmkga
Categories One Dish Meal
Time 1h10m
Yield 6-8 pieces, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, mix together honey, soy sauce, olive oil, garlic powder and pepper. Stir. Refrigerate for one hour or the day before for easy preparation for busy parents!
- Preheat oven to 375 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray or cover with foil.
- Rinse chicken, pat dry and place in prepared pan.
- Pour marinade over chicken.
- Bake, uncovered, at 375 degrees for 1 hour until slightly browned.
- Pour extra liquids from pan in gravy bowl to serve along side.
Nutrition Facts : Calories 471.3, Fat 22.4, SaturatedFat 5.1, Cholesterol 92.8, Sodium 764.6, Carbohydrate 37, Fiber 0.4, Sugar 35, Protein 31.9
CHICKEN & OLIVE CASSEROLE
A simple midweek chicken stew with rich tomato, olive and caper sauce. Serve with rice or bread
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.
- Turn up the heat, add the chicken and cook for a few mins each side until golden.
- Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.
Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
CHICKEN AND OLIVE MOLE CASSEROLE
My southwestern chicken casserole makes the perfect party dish when you're looking for something a little out of the ordinary. The mole sauce lends an authentic flavor, and folks are always pleasantly surprised to taste a little sweetness from the chocolate. -Barbara White, Livingston, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. Remove from the heat; stir in chocolate., In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 640 calories, Fat 36g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 1483mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 50g protein.
CHICKEN WITH DATES
This is a fragrant Moroccan flavoured recipe for chicken, simmered with dates, honey and lemon. As it can easily be made in advance and reheated, it's a dish that doesn't require precise timing. It's delicious enough to become a year round tradition.
Provided by MarieRynr
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken parts with salt and a generous amount of pepper.
- Heat the oil in a large skillet, add the chicken in batches, and brown on all sides over high heat.
- Remove the chicken and set aside.
- Add the onion to the skillet and cook over medium heat until soft, about 10 minutes.
- Add the cinnamon, nutmeg, honey and stock and bring to a boil.
- Reduce the heat and return the chicken to the skillet.
- Cover and simmer for 25 minutes or until the chicken is cooked.
- Skim the fat from the surface.
- Add the dates, lemon juice and saffron and cook for 5 to 10 minutes.
- Serve the chicken with some of the sauce and dates.
Nutrition Facts : Calories 780.1, Fat 44, SaturatedFat 11.2, Cholesterol 172.5, Sodium 164.7, Carbohydrate 54.5, Fiber 5.9, Sugar 43.1, Protein 44.8
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