Chicken With Dates And Wine Recipes

CHICKEN MARBELLA WITH DATES RECIPE

Steps:

• Place the chicken in a large, non-reactive bowl or ziplock bag and add the garlic, oregano, vinegar, oil, green olives, capers, dates, and bay leaves. Add 1 teaspoon salt and 1 teaspoon freshly cracked pepper. Mix the ingredients well with the chicken, cover the bowl, and refrigerate for 24 hours and up to 48. Stir the ingredients once or twice through the marination process, if possible.
• Preheat the oven to 400 degrees and line the bottom and sides of a large baking tray with parchment paper.
• Spread out the chicken legs on the tray, along with all the marinade ingredients. In a small bowl, whisk together the wine and date syrup and pour evenly over the meat. Place in the oven and cook for 50 - 55 minutes, basting two or three times, until the meat is golden brown on top and cooked through.
• Remove from the oven and transfer everything to a large serving platter. Garnish with chopped fresh oregano leaves and serve.

BRAISED CHICKEN WITH DATES, LEMON AND PINE NUTS

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.

CHICKEN WITH CINNAMON AND DATES

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.

CHICKEN WITH DATES

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.

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.

ROASTED CHICKEN WITH DATES, CITRUS, AND OLIVES

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.

PAN-ROASTED CHICKEN WITH SHALLOTS AND DATES

Steps:

• Set the chicken out at room temperature for 30 minutes before cooking.
• Preheat the oven to 450°F (230°C). Position a rack in the top third of your oven.
• Place your largest cast-iron skillet in the oven for 15 minutes. Pat the chicken breasts dry and generously season them on all sides with salt and pepper. Carefully remove the hot skillet from the oven and place it on the stovetop. Add the grapeseed oil to the skillet and heat it over medium-high heat until the oil has a subtle ripple effect. You want the oil to be very hot. Working in two batches, cook the chicken, skin-side down, until the skin is crispy and golden brown, 4 to 5 minutes. Drain off all but 1 tablespoon of oil from the pan.
• Remove the chicken from the skillet and set it onto a plate as you build your sauce. Over medium heat, melt 2 tablespoons of the butter in the skillet and add the shallots. Cook the shallots undisturbed for 5 to 6 minutes, until they are caramelized and golden. Add the garlic, a few thyme sprigs, 1 tablespoon of the butter, and season with salt and pepper. Toss the shallots and continue to cook until they begin to soften, 5 to 7 minutes. Deglaze the pan with the wine and reduce it by half. Add a few more thyme sprigs and the stock. Simmer the sauce over medium to low heat for 15 minutes, until reduced slightly. Check for seasoning and add the dates and olives to the sauce.
• Return the chicken breasts to the skillet, skin-side up, and place it in the oven. Roast the chicken until it's just cooked through, about 20 minutes. An instant-read thermometer inserted in the thickest part of the breast should register 160°F (70°C).
• Transfer the chicken breasts to a plate; set them aside and keep warm. Return the skillet to the stovetop over medium to low heat and add the vinegar to the sauce. Simmer until the sauce is thick enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove it from the heat and stir in the remaining 1 tablespoon butter and the lemon juice. Check and adjust the seasoning. Return the chicken to the skillet and serve it immediately, garnished with the remaining thyme and the lemon zest.