Chicken With Cinnamon and Dates
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil, plus 2 teaspoons
- ½pound (about 2 links) merguez, spicy Italian or lamb sausage, cut in halves or thirds (casings removed, if desired)
- 6 to 8skinless chicken thighs
- 1¼teaspoons salt
- ¾teaspoon freshly ground black pepper
- 2large onions, thinly sliced
- 1tablespoon white wine, orange juice or water
- 3garlic cloves, smashed and coarsely chopped
- 1tablespoon grated fresh ginger
- 1teaspoon ground cinnamon
- ½teaspoon ground cumin
- ½teaspoon hot paprika
- 1½cups low-sodium chicken broth or water
- ½cup fresh orange juice
- About ⅓ cup golden raisins or currants
- 2 to 3carrots, cut lengthwise and halved diagonally
- 12 to 15pitted dates
- 1large orange, cut into 8 wedges
- 2 to 3tablespoons chopped fresh cilantro, plus additional for garnish
- Pine nuts, for garnish
Nutritional analysis per serving (8 servings)
440 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 5 grams dietary fiber; 37 grams sugars; 32 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Place a large Dutch oven (or skillet, if planning to bake in a tagine) over medium-high heat, and add 1 tablespoon olive oil. Add sausage and chicken, and sprinkle with half the salt and pepper. Brown about 5 minutes. Turn, sprinkle with remaining salt and pepper, and brown again about 5 minutes. Transfer to a plate or the bottom of a tagine.
- Step 2
Add 1 or 2 teaspoons olive oil to Dutch oven or skillet, as needed, and add onions. Sauté until onions are softened, about 5 minutes. Add wine, and stir, scraping bottom of pan. Add garlic, ginger, cinnamon, cumin and paprika, and stir until garlic and ginger are softened and fragrant, about 3 minutes. Stir in chicken broth, orange juice, raisins and carrots. Return chicken and sausage to pot, or pour onion-carrot mixture over the chicken and sausage in tagine. Add dates and orange wedges, and stir to mix.
- Step 3
Cover, and bake until chicken and carrots are fork-tender, about 1½ hours. Taste, and adjust seasonings as needed. Garnish with cilantro and pine nuts. If desired, serve with hot buttered couscous and harissa paste, or chutney.
Private Notes
Comments
I was running late, so instead of baking it, I continued from Step 2 by simmering on the stovetop in a covered Dutch oven. After 30 minutes covered, followed by 10 minutes uncovered, it was delicious and took only 1 hour start to finish.
"Mmm Nice." So says the husband. "Goes great with a bottle of Cahors de Malbec." Took just one hour in the oven for chicken and carrots to be really tender. Chicken thigs were big--only browned 4 at a time, so that added a little time to the recipe. A nice meal for a cool evening!
I am another one of those who riffs on recipes-I call it improvisational cooking. This was scrumptious. It’s the spices that totally give it a whole other dimension,, and well worth it. I cooked it all , cast iron pan, stove top - chicken first threw the onions in with it , chopped carrots, dates the amazing spice collection. I had olives that needed to get used up, threw them in. Cilantro threw it on top. I think I didn’t have pine nuts. it was still amazing. I see how it’s adaptable. If you don’t use chicken you could use lamb. If you don’t have lamb, you could use anything maybe even tofu. Pot of rice with saffron, took me a little over an hour. Bon apetit
Delicious!
Absolutely delicious. Used more sausage than chicken, didn’t have orange so used juice of one lemon. Really good with couscous. Don’t skip cilantro & pine nut garnish.