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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Reviews (2)

19 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
12/19/2010
4 out of 5 in my family enjoyed this dish. The final flavor surprised me. And I would recommend rice or couscous. I used 1tsp dried ground ginger, and 8 dried pitted dates that I minced and combined with the chicken during the last 15min it was cooking in the dutch oven
Rating: Unrated
07/20/2010
I tried this recipe and was pleased with the results. It's a little different than the usual chicken recipes but the fresh lemon and cilantro in it pair well with the dates and chicken. Very good with couscous, which is SO easy to prepare and also with quinoa (pronounced keen-wa). Good way to introduce your family to something both sweet and savory.