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Braised Chicken with Dates, Lemon and Pine Nuts...WOW...I made this

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Joined: Dec 15, 2005


Posted to Thread #27722 at 8:16 pm on Jun 19, 2015

today to have tomorrow so I don't have to cook and woo-ee baby, this is good. We both just tasted a spoon of the juice and it has very complex flavors. It's going to be really rich I think and I we'll just have it in a bowl over rice and some crusty bread. Would this freeze well? Cause I think there is going to be lots of leftovers.
EDIT: Forgot to say that Geoffrey Zakarian made this a couple of weeks ago on The Kitchen.

Braised Chicken with Dates, Lemon and Pine Nuts
Geoffrey Zakarian
Yield: 4

2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground smoked paprika
1 tablespoon fennel seeds, toasted and ground
1 chicken, cut into 8 pieces
Kosher salt and freshly cracked black pepper
1/4 cup canola oil
2 cloves garlic, sliced
1 onion, cut into 8 wedges
1 carrot, peeled and chopped
One 28-ounce can San Marzano tomatoes, crushed
1 cup white wine
1 cup dates, pitted and roughly chopped
1 cup green olives, pitted
2 lemons, cut into 8 wedges, seeds removed, charred on a grill or grill pan
1/2 cup pine nuts, toasted
2 tablespoons torn fresh mint
1 tablespoon torn fresh cilantro

The day before cooking, stir together the cumin, coriander, smoked paprika and fennel in a small bowl until well combined. Season the chicken on all sides with salt and pepper, then coat the meat with the spice mixture. Refrigerate overnight to season.

Preheat the oven to 325 degrees F.

Heat the oil in a Dutch oven over high heat until it barely begins to smoke. Sear the chicken skin-side down until browned and crisp, 5 to 8 minutes. Remove to a plate and reserve.

Add the garlic, onions and carrots to the same pot and cook until the vegetables are caramelized, 8 to 10 minutes. Add the tomatoes and white wine and bring to a simmer. Return the chicken to the pot and top with the dates, olives and lemons. Bake, uncovered, until the chicken is tender, 45 minute to an hour. Sprinkle with the pine nuts, mint and cilantro and serve immediately.


Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz

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