Braised Chicken with Dates

By Chef_JR4

If you cant find a quartered chicken, use 4 split chicken breasts or leg quarters. To serve, pair the dish with couscous to soak up the savory date sauce.

Ingredients

• 1 whole chicken (3 1/2 to 4 pounds), cut into quarters
• Coarse salt and ground pepper
• 1 tablespoon extra-virgin olive oil
• 2 medium yellow onions, diced small
• 2 tablespoons minced peeled fresh ginger
• 1 teaspoon sweet paprika
• 3/4 teaspoon ground coriander
• 1 cup chopped pitted dates (4 ounces)
• 1/2 cup fresh cilantro leaves, chopped
• 2 lemons, halved, for serving

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

1. Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. Cook chicken, skin side down, until browned and crisp, about 6 minutes. Flip chicken and cook until browned, about 6 minutes. Transfer chicken to a plate.

2. Add onions to pot and cook, stirring occasionally, until softened, about 5 minutes. Add ginger, paprika, and coriander; cook, stirring, 2 minutes. Arrange chicken evenly over onion mixture, add 2 1/2 cups water, and bring to a boil. Reduce to a rapid simmer, cover, and cook until chicken is cooked through, 40 to 45 minutes.

3. Transfer chicken to a serving dish and increase heat to high. Boil cooking liquid until reduced by half, 12 to 15 minutes. Stir in dates and cilantro; season with salt and pepper. Pour sauce over chicken and serve with lemon halves.