Stewed chicken with dates
6 servings
100 minutes
Braised chicken with dates is an exquisite dish of Arabic cuisine that delights with its harmony of flavors and aromas. The combination of tender chicken, sweet dates, and spicy spices creates a rich, vibrant palette that transports you to the atmosphere of Eastern bazaars. This recipe has roots in ancient traditions when spices and dried fruits were used to give meat a unique flavor. The chicken is first sautéed to a golden crust and then braised in fragrant broth with onions and Eastern spices; finally, dates and almonds are added for noble sweetness and nutty notes. It is best served with couscous or flatbreads to savor every drop of the rich sauce. This dish is perfect for special occasions, bringing loved ones together at the table and delighting them with the flavors of Eastern cuisine.
1
Sprinkle chicken fillets, thighs, and drumsticks with salt, black pepper, and flour. Heat oil in a heavy pot over medium heat and fry the chicken for fifteen minutes. There is a lot of meat, it's easier to cook in parts, but the result should be the same: a golden crust on all sides. Transfer the cooked chicken to another dish.
- Chicken: 1.6 kg
- Salt: to taste
- Fresh pepper: to taste
- Wheat flour: 1 tablespoon
- Olive oil: 1 tablespoon
2
Reduce the heat under the pot and sauté the shallots for six minutes until golden. Add cinnamon, ginger, cumin, turmeric, cayenne pepper, and cook, stirring, for about another minute until the spices are fragrant.
- Shallots: 700 g
- Cinnamon sticks: 1 piece
- Ground ginger: 1.5 teaspoon
- Ground cumin (zira): 1 teaspoon
- Turmeric: 0.5 teaspoon
- Cayenne pepper: 0.1 teaspoon
3
Pour the onions with spices and broth, along with three tablespoons of lemon juice, increase the heat and bring the pot's contents to a boil, then cover and simmer on low heat for about fifteen minutes until the onions soften.
- Chicken broth: 650 ml
- Lemon juice: 5 tablespoon
4
Place chicken pieces on top of the onions and increase the heat. When the broth in the pot boils, cover it with a lid. Simmer for twenty-five minutes. To check the meat's readiness, pierce the chicken leg in the thickest part - the juice should be clear. Transfer the chicken and onions to a dish and cover with foil.
- Chicken: 1.6 kg
5
Boil the remaining juice in the pot until it thickens slightly. Add dates, two tablespoons of lemon juice, and cook on low heat for a couple more minutes to warm the dates.
- Dates: 200 g
- Lemon juice: 5 tablespoon
6
Pour the chicken with date sauce, sprinkle with pieces of roasted almonds and cilantro.
- Almond: 50 g
- Coriander: 20 g