New This Month

Braised Chicken with Dates


The dates give the chicken a honey-like flavor. Pair this with couscous.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2009


  • 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


  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.

Cook's Notes

If you can't find a quartered chicken, use 4 split chicken breasts or leg quarters.

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