Chicken With Shallots Dates And Apricots Food

CHICKEN WITH SHALLOTS, DATES AND APRICOTS

Steps:

• If preferred, trim the fat and skin from the chicken. Rinse, pat dry, and season with salt and pepper.
• Heat oil in a large Dutch oven or heavy pot with a lid (to be used later) over medium-high heat.
• Add chicken and bay leaves and cook until browned, about 7-10 minutes on each side. Add a 1/2 cup water, cover and reduce heat to low. Cook for 35-40 minutes.
• Pour off pan juices and reserve. Pile chicken on one side of the pan, raise the heat to medium and add the shallots. Cook until the soften, about 2 minutes.
• Add wine and vinegar, and scrape up the brown bits from the bottom of the pot. Add dates and apricots, then redistribute the chicken in the pot.
• Add the reserved liquid and simmer until chicken is heated through and tender, about 12-15 minutes.
• Remove and discard bay leaves. Serve immediately.

CHICKEN WITH RAISINS AND APRICOTS

Steps:

• Heat oil in a pan and sautee curry powder till fragrant. Add in shallots and sautee till soft.
• Add in chicken thighs, stock and juice. Add in dried fruit.
• Bring to a boil, reduce, and simmer till chicken is cooked and tender.
• Mix cornflour with a little water and use it to thicken the sauce.

SPICED CHICKEN BREASTS WITH DATES

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.

SLOW COOKER CHICKEN WITH APRICOTS AND DATES

Steps:

• Mix garlic, orange juice, cumin, cinnamon and 1 tablespoon of the olive oil in a small bowl. Pour mixture in a ziplock bag.
• Add chicken and shake to coat and refrigerate for at least 1 hour.
• Heat remaining oil in a large skillet over medium high heat.
• Saute onion until golden brown, about 5 minutes.
• Remove onion and set aside and add contents of ziplock bag to skillet and saute just until brown on both sides, about 5 minutes.
• Transfer chicken along with onions to crock pot.
• Add broth, apricots and dates to crock pot and stir to combine.
• Cover and cook on low for 4 to 6 hours.

CHICKEN WITH SHALLOTS

Steps:

• Preheat the oven to 425 degrees.
• Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
• Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
• Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.

BRAISED CHICKEN WITH DATES AND MOROCCAN SPICES

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.

CHICKEN WITH DATES AND MOROCCAN SPICES

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 10 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; saute 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, serve.

CHICKEN WITH DATES, APRICOTS AND COUSCOUS

Steps:

• Heat the oil in a Dutch oven over medium-high heat.
• Add the chicken pieces, cook/brown for 5 minutes on each side.
• Add in the onions, and the next 6 ingredients (onion through garlic) cook for 4 minutes, stirring occasionally.
• Add in the chicken broth, dates, apricots, rind and salt; bring to a boil, cover, and reduce heat and simmer for 30 minutes, or until the chicken is done.
• Remove from the heat; stir in the chopped parsley, lemon sections and cilantro.
• Serve with the cooked couscous.

CHICKEN, DATE AND APRICOT TAGINE

Steps:

• Skin and cut chicken into 2 drumsticks, 2 thighs, 2 breast halves and 2 wings. Reserve chicken wings for another use.
• Heat oil in a Dutch oven over medium-high heat. Add chicken, cook 5 minutes on each side or until browned. Add onion and the next 6 ingredients (onion through garlic) and cook 4 minutes; stirring occasionally. Add broth, dates, apricots, rind, and salt. Bring to a boil; cover and reduce heat and simmer 30 minutes or until the chicken is tender. Remove from heat; stir in the parsley, lemon sections and cilantro. Serve over couscous.

ROAST CHICKEN WITH APRICOTS AND OLIVES

Steps:

• Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.
• Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.
• Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.
• Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.

CHICKEN TAGINE WITH APRICOTS AND SPICED PINE NUTS

Steps:

• Make tagine:
• Cut out and reserve wings and backbone from chicken. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone). Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes. Transfer to a plate. Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate. Brown wings and backbone in same manner.
• Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
• Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
• Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots. Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
• Brown pine nuts while chicken cooks:
• Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily). Transfer to a small bowl.
• To serve:
• Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup. Discard herb sprigs, cinnamon stick, wings, and backbone. Stir in chopped cilantro and spoon sauce over chicken. Sprinkle with nuts.
• What to drink:
• Chateau Reynella McLaren Vale Grenache '04