Chicken With Dates Recipe is an excellent choice for a meal on any occasion, or whenever you get bored of the same recipes. Dates and chicken are one of the most delicious combinations ever created. This makes the meal extremely tasty and flavorful. See how to make Chicken With Dates Recipe.
Chicken With Dates Recipe
- Level: Easy
- Total: 35 min
- Active: 35 min
3 skinless, boneless chicken breasts (about 8 ounces each)
Freshly ground pepper
2 teaspoons paprika
1 teaspoon packed light brown sugar
3 tablespoons vegetable oil
3 shallots, sliced
6 Medjool dates, pitted and chopped
1/3 cup white wine vinegar
3/4 cup low-sodium chicken broth
6 ounces wide egg noodles
2 tablespoons unsalted butter
1/4 cup chopped fresh parsleyAdd to Shopping List
- Set the oven to 425 degrees. Bring salted water in a medium pot to a boil. Brown sugar, paprika, salt, and pepper are used to season the chicken. A big ovenproof pan with 2 tablespoons of vegetable oil in it is heated to medium-high heat. Add the chicken, lower the heat to medium, and cook for 6 minutes, or until browned. After flipping the chicken, put the skillet in the oven. Bake for 10 minutes or until thoroughly done. Chicken should be moved to a platter and covered with foil.
- The skillet fluids should be poured out and saved. Over medium-high heat, add the remaining 1 tablespoon oil to the skillet. Add the shallots and simmer for 4 to 5 minutes, stirring occasionally, until browned. Cook for a further 2 minutes after tossing, until tender. Cook the dates and vinegar together for 2 minutes, or until the vinegar has decreased. Add the chicken broth, then boil for 3 to 4 minutes to reduce the amount. Add any remaining juices from the chicken plate as well as the saved skillet juices.
- As instructed on the label, cook the noodles in the boiling water in the meantime. Drain the noodles, then add them back to the pan with the reserved 1/2 cup of cooking water. 1/4 cup of the cooking water that has been saved should also be added. Add additional cooking water as needed and toss until evenly coated. Add 3 tablespoons of parsley and season with salt and pepper.
- Chicken is cut into pieces, then sauce is added. Sprinkle the remaining 1 tablespoon of parsley on top before serving with the noodles.
Using prunes, capers, and green olives, Chicken Marbella is a classic 1980s dinner party recipe made popular by Julee Rosso and Sheila Lukins’ cookbook The Silver Palate. The most delectable flavor combination is created when sweet prunes (or dates) are combined with briny green olives, capers, and capers. Although an overnight marinade is required to preserve the delicate flavors, two nights would be suffice. Do not omit this step. When marinated, as I did with my recent chicken kebabs with yoghurt, paprika, and lemon, the texture of the chicken can change. A jerk chicken wouldn’t be the same without this stage because the flavors permeate the chicken flesh and greatly enhance the overall dish.
I’ve been wanting to prepare Chicken Marbella for the longest time, so I did some research using three renowned culinary writers. Ina Paarman created a version utilizing a few of her own creations, and from tasting it, she can attest to its deliciousness. However, I did want to make it from scratch, so I also looked to Ina Garten and Ottolenghi for ideas. All of their recipes (as in the original) call for the equivalent of two chickens, but I decided to prepare a smaller serving for two. The Maryland cut of chicken, which has the thigh and leg still connected, is my favorite. The most delicious part of the chicken is the dark meat, which is also aesthetically pleasing.
In the past, I would have chosen dates over prunes because they are a bit sweeter, but in the future, I think I will choose prunes instead. With this recipe, any will work just fine. I experimented with ratios that produced a sufficient amount of cooking liquid to produce pan juices. I also adhered to the original recipe’s use of brown sugar and white wine rather than Ottloneghi’s or Ina Paarman’s use of molasses or honey, respectively. I have included the instruction here since Ina Paarman slashed the chicken before marinating, which I believe makes a difference as I demonstrated with my tequila, lime, and honey chicken recipe.
Rather than cooking it at 200C for a shorter time as in other recipes, I chose to cook it at 180C for a longer time. The amount of liquid in the pan allowed the chicken to virtually fall off the bone without becoming dry. Put this Chicken Marbella in your arsenal for the following time you are hosting friends or family because it is sure to please.
*Cooks notes – A chicken butchered into 8 pieces would also work well in this recipe. Use the carcass to make chicken stock
Recipe Feeds 2 hungry people or 4 less so
Chicken Marbella with dates, capers & green olives
A classic and succulent chicken Marbella recipe with dates (prunes), capers and green olives.
4 chicken legs, drumstick and thigh attached (Maryland cut), skin on ( up to 1kg )
3 Tbsp chopped fresh oregano
4 bay leaves
3 Tbsp olive oil
3 Tbsp red wine vinegar
6 prunes or dates, pitted and cut into quarters lengthways
2 Tbs capers
2 Tbsp caper brine
100gms pitted green olives (about ¾ cup)
1/2 cup dry white wine
2 Tbsp brown sugar
A few caperberries as garnish (optional) & fresh oregano leaves
Slice the chicken pieces three times, down to the bone, and combine with all the other ingredients—aside from the olives, wine, and sugar—in a sizable Ziploc bag. Add a little salt and pepper for flavoring. Make sure all the ingredients are combined and the chicken is thoroughly coated by massaging the bag. Put overnight in the refrigerator.
To bring the chicken to room temperature before cooking it, remove it from the refrigerator approximately an hour beforehand. Turn the oven on to 180C/350F.
Put the chicken pieces snugly together in an ovenproof dish with sides that is the right size. Put the olives inside and around the pieces of chicken. White wine and brown sugar should be thoroughly combined to dissolve the sugar. Douse the bird with this. Roast for one hour and fifteen minutes, or until cooked all the way through and golden. To avoid over-browning, if required, loosely cover with a piece of foil.
Take out of the oven, then place on a serving tray. As a garnish, sprinkle some oregano leaves or caperberries on top (optional).
HEALTH BENEFITS OF CHICKEN
Chicken is one of the most widely consumed meats in the world. It is a versatile food that can be cooked in many ways and is also a good source of protein. However, the health benefits of chicken go far beyond just being a protein source. In this article, we will look at 10 health benefits of chicken.
- Protein source Chicken is an excellent source of high-quality protein. Protein is essential for building and repairing muscles, bones, and tissues. It is also important for maintaining a healthy immune system. A 100-gram serving of chicken breast contains about 31 grams of protein, making it a great protein source for people who are looking to build muscle or maintain a healthy body.
- Weight management Chicken is a low-calorie and low-fat food that can help with weight management. A 100-gram serving of chicken breast contains only 165 calories and 3.6 grams of fat. It is also a good source of dietary protein, which can help reduce appetite and increase satiety, leading to fewer calories consumed overall.
- Heart health Chicken is a good source of niacin, which is a B vitamin that helps to lower cholesterol levels. High cholesterol levels can increase the risk of heart disease, so eating chicken can be beneficial for heart health. Additionally, chicken contains low levels of saturated fat, which can also help to lower the risk of heart disease.
- Brain health Chicken is rich in vitamin B6, which is important for brain function. Vitamin B6 helps to produce neurotransmitters, which are chemicals that transmit signals in the brain. A deficiency in vitamin B6 can lead to depression, confusion, and other neurological disorders.
- Immune system health Chicken is a good source of zinc, which is important for a healthy immune system. Zinc helps to produce white blood cells, which are the cells that fight off infection and disease. Additionally, chicken contains vitamin A, which is important for a healthy immune system and helps to keep the skin and mucous membranes healthy.
- Bone health Chicken is a good source of phosphorus, which is important for bone health. Phosphorus works with calcium to build strong bones and teeth. A 100-gram serving of chicken breast contains about 200 milligrams of phosphorus, which is about 20% of the recommended daily intake.
- Energy production Chicken is a good source of vitamin B12, which is important for energy production. Vitamin B12 helps to convert food into energy that the body can use. A deficiency in vitamin B12 can lead to fatigue and weakness.
- Skin health Chicken is a good source of niacin, which is important for healthy skin. Niacin helps to keep the skin moisturized and prevents dryness and flakiness. Additionally, chicken contains vitamin E, which is important for healthy skin and helps to protect against damage from the sun and other environmental factors.
- Vision health Chicken is a good source of vitamin A, which is important for vision health. Vitamin A helps to maintain healthy eyesight and prevent vision loss. Additionally, chicken contains lutein and zeaxanthin, which are antioxidants that help to protect the eyes from damage caused by free radicals.
- Mood regulation Chicken is a good source of tryptophan, which is an amino acid that helps to regulate mood. Tryptophan is important for the production of serotonin, which is a neurotransmitter that helps to regulate mood, appetite, and sleep. A deficiency in tryptophan can lead to depression, anxiety, and other mood disorders.
In conclusion, chicken is a nutritious and versatile food that offers many health benefits. It is a good source of high-quality protein, which is important for building and repairing muscles, bones,