BRAISED CHICKEN WITH DATES, LEMON AND PINE NUTS
Provided by Geoffrey Zakarian
Categories main-dish
Time 9h45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- The day before cooking, stir together the cumin, coriander, smoked paprika and fennel in a small bowl until well combined. Season the chicken on all sides with salt and pepper, then coat the meat with the spice mixture. Refrigerate overnight to season.
- When ready to cook, preheat the oven to 325 degrees F.
- Heat the oil in a Dutch oven over high heat until it barely begins to smoke. Sear the chicken skin-side down until browned and crisp, 5 to 8 minutes. Remove to a plate and reserve.
- Add the garlic, onions and carrots to the same pot and cook until the vegetables are caramelized, 8 to 10 minutes. Add the tomatoes and white wine and bring to a simmer. Return the chicken to the pot and top with the dates, olives and lemons. Bake, uncovered, until the chicken is tender, 45 minute to an hour. Sprinkle with the pine nuts, mint and cilantro and serve immediately.
SPICED CHICKEN BREASTS WITH DATES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚. Bring a medium saucepan of salted water to a boil. Season the chicken with salt, pepper, the paprika and brown sugar. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until browned, 6 minutes. Flip the chicken; transfer the skillet to the oven. Bake until cooked through, 10 minutes. Remove the chicken to a plate and cover with foil.
- Pour off the juices from the skillet; reserve. Add the remaining 1 tablespoon oil to the skillet and set over medium-high heat. Add the shallots and cook, undisturbed, until browned, 4 to 5 minutes. Toss; cook until tender, 2 more minutes. Add the dates and vinegar; cook until the vinegar is reduced, 2 minutes. Add the chicken broth, bring to a simmer and cook until reduced, 3 to 4 minutes. Add the reserved skillet juices and any juices from the plate of chicken.
- Meanwhile, cook the noodles in the boiling water as the label directs. Reserve 1/2 cup cooking water, then drain the noodles and return to the pan. Add the butter and 1/4 cup of the reserved cooking water. Toss until coated, adding more cooking water as needed. Season with salt and pepper and stir in 3 tablespoons parsley.
- Slice the chicken and top with the sauce. Serve with the noodles; sprinkle with the remaining 1 tablespoon parsley.
BRAISED CHICKEN WITH DATES AND MOROCCAN SPICES
Provided by Joanne Weir
Categories Chicken Braise Quick & Easy Low Cal Dinner Date Almond Healthy Bon Appétit Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
- Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.
SWEET & SPICY ROAST CHICKEN WITH CARROTS, DATES & PISTACHIOS
This sheet-pan roast chicken dinner is the perfect no-fuss dish for company. Everything can be prepared and assembled a day in advance, so all that's left to do at dinnertime is pop it in the oven.
Provided by Jennifer Segal
Categories Dinner
Time 1h15m
Yield 4-6
Number Of Ingredients 18
Steps:
- Make the marinade: In a medium bowl whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt.
- Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade. Place the bag on a rimmed sheet pan to protect against leakage and marinate in the refrigerator for at least 6 hours or overnight.
- Preheat the oven to 425°F and set an oven rack in the middle position.
- Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan (do not line the pan with foil). Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. About halfway through cooking, stir the carrots so that they don't burn around the edges of the pan.
- Turn on broiler (leave pan on middle rack), and cook 1 to 3 minutes more, or until skin is golden brown and crispy. Watch carefully: the honey in the marinade can cause the skin to burn quickly.
- Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve.
Nutrition Facts : Calories 1,022, Fat 62g, Carbohydrate 59g, Protein 60g, SaturatedFat 15g, Sugar 49g, Fiber 6g, Sodium 1306mg, Cholesterol 227mg
MOROCCAN BRAISED CHICKEN LEGS AND THIGHS WITH CARROT JUICE, DATE
This fine Cooking recipe was really easy. I used California dates as Medjool dates were unavailable. I served it with couscous cooked in chicken stock. The Moroccan flavors were absolutely delicious. This was a very inexpensive dish. Yet it was elegant in presentation. Hope you enjoy.
Provided by Tastings by CeCe
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and heat the oven to 350 degrees.
- Season the chicken pieces generously with salt and pepper. Using a 10-11" straight side ovenproof saute pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken skin side down in the pan (it'll be crowded), and cook until deeply brown, about 5 minutes. Use a splatter screen if you have one). Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to plate.
- Pour out and discard all but 1 tablespoon of the fat in the pan. Put the pan over medium heat. Add the onion and cook, stirring frequestly, until it's soft and begins to color, 6 to 8 minutes.
- Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute.
- Pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
- return the chicken to the pan. Cover, transfer to the oven and braise for 15 minutes.
- Add the dates and continue to braise until the chicken is fork-tender and the drumstick meatstarts to come away from the bone, 30 to 35 minutes more.
- With a slotted spoon, transfer the chicken and the dates to a serving dish and keep warm by loosely covering the dish with foil.
- Tilt the saute pan and skim off as much fat as possible from the sauce.
- Bring the sauce to a boil over medium-high heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, abouth 5 minutes.
- Add the lemon juice and season to taste.
- Pour the sauce over the chicken, sprinkle with the chopped cilantro and serve.
Nutrition Facts : Calories 177.1, Fat 7.4, SaturatedFat 1, Sodium 167.1, Carbohydrate 27.9, Fiber 3.2, Sugar 18, Protein 2.6
BRAISED CHICKEN WITH DATES
Make and share this Braised Chicken With Dates recipe from Food.com.
Provided by DrGaellon
Categories Whole Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place an oven-safe braising pan (enameled cast iron works well) over high heat until very hot. Reduce heat to medium and add olive oil.
- Sprinkle chicken on both sides with salt and pepper. When oil is shimmering, place chicken in pan, skin side down, until golden brown, then turn and brown the other side, then transfer to a plate.
- Add onion and ginger to pan and saute until onion softens and turns translucent. Add paprika and coriander and cook 1-2 minutes.
- Place chicken back in pan and add water. Bring to a simmer, then cover and cook 40 minutes.
- Remove chicken to a plate. Continue to simmer the sauce, uncovered, until it reduces by half, 12-15 minutes. Add cilantro and dates, and return chicken to pan. Squeeze lemon juice over the dish before serving.
Nutrition Facts : Calories 658, Fat 40, SaturatedFat 10.9, Cholesterol 181.1, Sodium 175.8, Carbohydrate 28.2, Fiber 3.5, Sugar 20.6, Protein 46.3
CHICKEN WITH CINNAMON AND DATES
This chicken dish was adapted from Kim Sunée, the Korean-born author of "Trail of Crumbs: Hunger, Love and the Search for Home" (Grand Central, 2008).
Provided by The New York Times
Categories poultry, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. Place a large Dutch oven (or skillet, if planning to bake in a tagine) over medium-high heat, and add 1 tablespoon olive oil. Add sausage and chicken, and sprinkle with half the salt and pepper. Brown about 5 minutes. Turn, sprinkle with remaining salt and pepper, and brown again about 5 minutes. Transfer to a plate or the bottom of a tagine.
- Add 1 or 2 teaspoons olive oil to Dutch oven or skillet, as needed, and add onions. Sauté until onions are softened, about 5 minutes. Add wine, and stir, scraping bottom of pan. Add garlic, ginger, cinnamon, cumin and paprika, and stir until garlic and ginger are softened and fragrant, about 3 minutes. Stir in chicken broth, orange juice, raisins and carrots. Return chicken and sausage to pot, or pour onion-carrot mixture over the chicken and sausage in tagine. Add dates and orange wedges, and stir to mix.
- Cover, and bake until chicken and carrots are fork-tender, about 1 1/2 hours. Taste, and adjust seasonings as needed. Garnish with cilantro and pine nuts. If desired, serve with hot buttered couscous and harissa paste, or chutney.
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- Pat chicken dry and season well with salt and pepper. Dredge in flour and remove excess. In a large dutch oven or pot, drizzle with enough olive oil to coat bottom and brown chicken on each side. Reserve chicken to plate.
- Add carrots and onions and saute in same olive oil until onions brown, cover. Cook for about 10 minutes. Add garlic, turmeric, cumin, red pepper and saffron and cook for another 2 minutes.
- Place chicken back into the pot and add 2 cups of chicken stock, 1 cup of red wine and 2 Tb of date syrup. Bring to a boil and reduce to a constant simmer. Cover and cook until chicken is cooked through and tender, about 40 minutes.
- When chicken is done, remove to a platter and add dates to soften. Bring sauce to a rapid boil to reduce, about 5-7 minutes. Plate chicken with sauce on top and garnish with fresh parley.
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