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 | ingredients |
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1 whole chicken, about 3 1/2 - 4 lbs, quartered
course salt and pepper
1 tablespoon olive oil
2 medium onions, diced
2 tablespoons peeled minced fresh ginger
1 teaspoon sweet paprika
3/4 teaspoon ground coriander
4 ounces dates, pitted and roughly chopped
1/2 cup fresh cilantro leaves, roughly chopped
2 lemons, halved, for serving
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 | Braised Chicken with Dates |
| | Serves 4 | Prep time: 35 minutes | Total time: 50 minutes |
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- 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 sauté 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 1/2 cups 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.
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