North African Chicken Thighs With Dates Pomegran Food

NORTH AFRICAN SPICED CHICKEN

Steps:

• Add the chicken to a large bowl then drizzle with avocado oil and all the spices. Using a pair of tongs turn and mix the chicken pieces and spices together until they are evenly distributed over the chicken.
• Sear the chicken about a minute or to per side on a large frying pan heated to medium high heat.
• Bake in the oven at 350ºF for 15 minutes, or until the internal temperautre reaches 165ºF.

NORTH AFRICAN CHICKEN THIGHS WITH DATES & POMEGRAN

Steps:

• 1. In a small sautépan, add almonds and sauté until golden; set aside. Season chicken thighs with black pepper and ground sea salt; set aside. In a large saucepan over medium heat, add oil and clarified butter. When hot, place thighs (skin down first) and sauté about 5 minutes on each side. Transfer to a plate and remove most of the fat in the pan, keeping only 1 tbsp. Add the trinity and sauté for 5 minutes. Add chopped tomato and sauté for 3 minutes. Preheat oven to 350ºF.
• 2. Add Ras el-Hanout, turmeric, cayenne pepper, garlic and ginger; sauté for 1 ½ minutes. Pour chicken broth and pomegranate molasses; cook for 2 minutes. Adjust seasoning if needed by adding freshly ground black pepper. Add dates and sauté for 2 minutes. Place thighs back to the pan, skin up, cover and transfer into the preheated oven for 1:30 hours, basting every 20 minutes.
• 3. 15 minutes before the end of cooking, start boiling the chicken broth (1 ½ cups) for the couscous and add a pinch sea salt. When boiling, add couscous (1 cup), stir, cover and remove from the heat. Let it stand for 5 minutes; fluff before serving.
• 4. Remove the saucepan and transfer chicken thighs onto a serving plate. Add cornstarch mixture to thicken the sauce. Add butter to make the sauce shiny. Place chicken over couscous and spoon sauce over. Sprinkle almonds and parsley and serve with plain yogurt on the side. Serve 4 to 6 servings
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=9P6mJMuQtKA

NORTH AFRICAN CHICKEN AND RICE

Steps:

• In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.

BRAISED CHICKEN WITH POMEGRANATE MOLASSES

Steps:

• Preheat the oven to 350 degrees F.
• Coat a large saute pan with olive oil. Toss in 2 of the garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic is golden and very aromatic, remove it and discard--it has fulfilled its garlic destiny.
• Season the chicken thighs with salt and place them skin side down in the pan. Don't crowd the pan or the thighs will steam instead of brown--you may have to work in batches here, no worries. Brown the chicken thighs really well on both sides, 10 to 12 minutes total.
• Transfer the chicken to a rimmed baking sheet and roast for 10 to 12 minutes or until cooked through.
• Ditch the oil from the pan and add 2 garlic cloves, 1/2 cup of the pomegranate molasses along with 1/2 cup of the chicken stock, scraping the mixture from the bottom of the pan. Add the thyme. Bring the mixture to a boil and let it evaporate by half--it should be slightly thick and syrupy. Season with salt.
• Return the chicken to the pan, along with the juices from the sheet pan, scraping up any bits. Reduce the heat to medium, and cook in the sauce for 3 to 5 minutes on each side, or until the sauce thickens and it clings to the chicken in a yummy embrace.
• While the chicken roasts, add the remaining molasses, stock, and garlic to the pan along with the thyme bundle and a pinch of crushed red pepper. Taste and season with salt if needed. Bring to a boil and reduce to a simmer (BTB, RTS). Cook until the liquid is thick and syrupy. Discard the garlic cloves and thyme bundle.
• Remove the chicken from the oven, transfer to a serving dish, drizzle with the sauce, and sprinkle with the pomegranate seeds and chives before serving.

NORTH AFRICAN CHICKEN TAGINE

Steps:

• Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over - you can do it in batches. Remove from the pan and set aside.
• Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
• Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.