BRAISED CHICKEN WITH DATES
The dates give the chicken a honey-like flavor. Pair this with couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. Cook chicken, skin side down, until browned and crisp, about 6 minutes. Flip chicken and cook until browned, about 6 minutes. Transfer chicken to a plate.
- Add onions to pot and cook, stirring occasionally, until softened, about 5 minutes. Add ginger, paprika, and coriander; cook, stirring, 2 minutes. Arrange chicken evenly over onion mixture, add 2 1/2 cups water, and bring to a boil. Reduce to a rapid simmer, cover, and cook until chicken is cooked through, 40 to 45 minutes.
- Transfer chicken to a serving dish and increase heat to high. Boil cooking liquid until reduced by half, 12 to 15 minutes. Stir in dates and cilantro; season with salt and pepper. Pour sauce over chicken and serve with lemon halves.
Nutrition Facts : Calories 508 g, Fat 24 g, Fiber 3 g, Protein 42 g
PINE NUT AND DATE CROSTINI
Provided by Stuart O'Keeffe
Categories appetizer
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Spread the pine nuts on a rimmed baking sheet and bake until golden brown, about 8 minutes. Let cool slightly.
- Chop the dates and transfer them to a small skillet. Chop the toasted pine nuts and add them to the skillet along with the wine and honey. Stir to combine and cook over medium heat until the liquid is syrupy, 4 to 5 minutes.
- Meanwhile, put the baguette slices on the rimmed baking sheet and a drizzle each slice with olive oil. Bake until toasted, 6 to 8 minutes (watch closely, as ovens vary).
- Top each toast with 1 tablespoon of the date mixture. Arrange the crostini on a platter and serve.
ROASTED CAULIFLOWER WITH DATES AND PINE NUTS
Provided by Claire Robinson
Categories side-dish
Time 35m
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Evenly spread the cauliflower on a baking sheet and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.
- Put the butter in a small skillet over medium-low heat. Once it's melted, add the pine nuts and cook, stirring frequently, until they're lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt.
- Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.
CHICKEN BRAISED WITH POTATOES AND PINE NUTS
Margot Henderson is the chef at Rochelle Canteen in Shoreditch, where London's cool kids wait hours to score a garden table for lunch. Her food is mainly English classics, but this one-pot meal - more home cooking than hipster - has hints of Spanish and Portuguese flavor. Except for the sherry vinegar, the seasonings here (bay leaves, cloves, saffron) can be adjusted for your taste and the contents of your spice drawer.
Provided by Julia Moskin
Categories dinner, one pot, poultry, vegetables, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven large enough to hold the chicken in one layer, heat the olive oil over high until shimmering. Season chicken pieces on the skin side with salt and pepper, then lay them in the pan, skin-side down. Adjust the heat so they sizzle but do not pop or scorch. Cook until skin is deeply browned and comes away easily from the pan, about 10 minutes. Remove and set aside.
- Add onions, celery and garlic to the fat in the pot, season with salt and cook, stirring until softened, about 5 minutes, scraping up the browned bits at the bottom of the pan. Deglaze with the wine and vinegar. Stir in 1/2 cup water, pine nuts, bay leaves, cloves and saffron (if using). Return the chicken pieces to the pan, and nestle them into the liquid, skin-side up.
- Cover tightly and let cook undisturbed over the lowest possible heat until cooked through, about 45 minutes.
- Add the potatoes, then add more water until the liquid barely covers the potatoes. If in doubt, use less; you can always add more. Cover again and cook another 20 minutes.
- When ready to serve, gently reheat. Taste the cooking liquid and season with salt, pepper and a drop more vinegar if needed. Stir in the kale and simmer, uncovered, until completely cooked through, about 5 minutes. Stir in butter and parsley and serve, sprinkling each serving with more parsley.
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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