Chicken with Dates (serves 8)
- 2 large chickens, quartered
- 4 table spoons for butter
- 3 large onions, peeled and chopped
- 1 tablespoon of cinnamon
- 1/2 teaspoon nutmeg
- 1 clove of garlic, peeled
- 1 sprig of fresh rosemary
- 3 tablespoons of molasses
- 3 cups chicken stock
- 1/3 cup port wine
- 1 pound of pitted dates (pitted prunes can be substituted)
- 2 lemons, juiced
- 1 teaspoon saffron
Season the chicken with a good amount of salt and pepper and rub the skin of the chicken with the glove of garlic and with molasses. In a skillet, heat the butter and brown the chicken on all sides, doing half the chicken at a time. Remove chicken and set aside.
Next, cook the onion in a skillet until it is slightly translucent, about 10 minutes. Pour chicken stock over onion and add the cinnamon and nutmeg and sprig of rosemary. Bring to a boil, then reduce heat to a simmer and return the chicken to the skillet. Cover and cook for approximately 30 minutes until the chicken is done.
Remove the fat from the surface and add the dates or prunes, lemon juice, and saffron. Cook for 5 to 10 minutes longer. Remove the chicken and place it in a casserole pan in the oven just to keep it warm. Add the port wine and continue to reduce the sauce until it is slightly thick. Serve the chicken with the dates and sauce.
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