virtualcid
New member
Over a year ago I bought a ton of barhi dates by
mail order. I could have gotten a smaller amount -
5 lbs. - but I went with the 10-lb. box. I guess
I didn't realize how many dates that would be! Plus
I hadn't had any barhis in years and they're the only
kind of dates I really like.
Since they're fresh, not dried, I packed them all in
small ziplocks and then put the small bags in larger
ziplocks and put them in the freezer.
Well, after munching on a few of them when I first got
them and then giving a small bag to a friend I sort of
got my fill and they have languished in the freezer.
I've collected a bunch of date recipes but never seem to
get around to trying them. A lot of them are for shakes.
Then there are many for "cookies" or sweets of some sort.
And there are also a few for savory dishes.
So I finally got around to making something. It is delicious.
BRAISED CHICKEN WITH DATES
1 whole chicken, quartered (~ 3 1/2-4 lb.)
coarse salt and pepper
1 T. olive oil
2 med. onions, diced
2 T. peeled minced fresh ginger
1 t. sweet paprika
3/4 t. coriander
4 oz. dates, pitted and roughly chopped
1/2 c. cilantro leaves, roughly chopped
2 lemons, halved
Season the chicken generously with salt and pepper. In a large saucepan
or Dutch oven, heat oil over medium-high heat. Place chicken in pot,
skin side down and cook until browned and crisp, 5-6 minutes per side.
Remove chicken from the pot and transfer to a plate. Add the onion and
saut? until softened, about 5 minutes. Add ginger, paprika, and
coriander and cook, stirring often, for another 2 minutes. Arrange
chicken pieces evenly over onion mixture. Add 2? c. water and bring to
a boil. Reduce to a simmer, cover and cook until chicken is tender and
cooked through, 40-45 minutes. Transfer chicken to a rimmed serving
platter and increase heat to high. Boil cooking liquid until reduced by
half, 12-15 minutes. Stir in cilantro and dates and season with salt
and pepper. Pour sauce over the chicken. Serve with lemon halves.
Serves 4.
Notes: I used all chicken thighs and left out the cilantro as I am
not a fan. I assume the dates they call for are meant to be Medjools
or some other common dried date. But I think my version is better, with
the barhis. After all barhis are so much better than those dried dates.
So, I imagine it was a little sweeter than with the other kind of dates.
but not too sweet. I wasn't sure I was going to like the lemon juice
squeezed on it because I didn't think lemon and date flavors go
together. However, I was surprised to find that it works extremely well
if you don't put too much lemon on it.
I think this recipe is a version of a Moroccan tagine. I found a
tagine recipe with chicken and dates and it is very similar.
Kate
--
Kate Connally
?If I were as old as I feel, I?d be dead already.?
Goldfish: ?The wholesome snack that smiles back,
Until you bite their heads off.?
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]
mail order. I could have gotten a smaller amount -
5 lbs. - but I went with the 10-lb. box. I guess
I didn't realize how many dates that would be! Plus
I hadn't had any barhis in years and they're the only
kind of dates I really like.
Since they're fresh, not dried, I packed them all in
small ziplocks and then put the small bags in larger
ziplocks and put them in the freezer.
Well, after munching on a few of them when I first got
them and then giving a small bag to a friend I sort of
got my fill and they have languished in the freezer.
I've collected a bunch of date recipes but never seem to
get around to trying them. A lot of them are for shakes.
Then there are many for "cookies" or sweets of some sort.
And there are also a few for savory dishes.
So I finally got around to making something. It is delicious.
BRAISED CHICKEN WITH DATES
1 whole chicken, quartered (~ 3 1/2-4 lb.)
coarse salt and pepper
1 T. olive oil
2 med. onions, diced
2 T. peeled minced fresh ginger
1 t. sweet paprika
3/4 t. coriander
4 oz. dates, pitted and roughly chopped
1/2 c. cilantro leaves, roughly chopped
2 lemons, halved
Season the chicken generously with salt and pepper. In a large saucepan
or Dutch oven, heat oil over medium-high heat. Place chicken in pot,
skin side down and cook until browned and crisp, 5-6 minutes per side.
Remove chicken from the pot and transfer to a plate. Add the onion and
saut? until softened, about 5 minutes. Add ginger, paprika, and
coriander and cook, stirring often, for another 2 minutes. Arrange
chicken pieces evenly over onion mixture. Add 2? c. water and bring to
a boil. Reduce to a simmer, cover and cook until chicken is tender and
cooked through, 40-45 minutes. Transfer chicken to a rimmed serving
platter and increase heat to high. Boil cooking liquid until reduced by
half, 12-15 minutes. Stir in cilantro and dates and season with salt
and pepper. Pour sauce over the chicken. Serve with lemon halves.
Serves 4.
Notes: I used all chicken thighs and left out the cilantro as I am
not a fan. I assume the dates they call for are meant to be Medjools
or some other common dried date. But I think my version is better, with
the barhis. After all barhis are so much better than those dried dates.
So, I imagine it was a little sweeter than with the other kind of dates.
but not too sweet. I wasn't sure I was going to like the lemon juice
squeezed on it because I didn't think lemon and date flavors go
together. However, I was surprised to find that it works extremely well
if you don't put too much lemon on it.
I think this recipe is a version of a Moroccan tagine. I found a
tagine recipe with chicken and dates and it is very similar.
Kate
--
Kate Connally
?If I were as old as I feel, I?d be dead already.?
Goldfish: ?The wholesome snack that smiles back,
Until you bite their heads off.?
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]
