This chicken with dates, red wine, and saffron is a stunning dish featuring tender chicken in a bold and flavorful sauce with hints of sweetness and warmth.
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About This Recipe
There are a few symbolic foods that we eat for Rosh Hashanah (the Jewish New Year), to welcome a sweet New Year. Usually, it's apples and honey and sweet round challahs, but also sweet dates. This recipe for braised chicken with dates, wine and saffron is a gorgeous main course to celebrate the occasion. For another wonderful Mediterranean dish try my Mediterranean Crispy Rice Salad.
Seared chicken pieces are simmered in the most succulent reduction of red wine, date molasses, saffron and dates, bridging a slightly sweet and savory main course.
The one pot chicken recipe has bold Persian flavor inspiration and is fantastic served alongside Persian rice with dates or Jeweled rice to soak up the delicious sauce.
📋 Ingredients
- Date Molasses: Is a thick molasses like syrup that is made from dates. Date molasses has a slightly sweet and fruity flavor.
- Spices: Turmeric, Saffron and cumin are added for a golden color and warm flavors.
- Vegetables: Sweet yellow onions and savory garlic layer an aromatic flavor to the braised chicken dish. And carrots add an earthy sweetness that pairs well with the onions and chicken.
- Dates: Look for pitted Medjool dates that are sweet and tender. Add them towards the last part of cooking, just to warm through and soften.
Learn more about these ingredients in the Mediterranean shopping List!
See recipe card for full information on ingredients and quantities.
What is Date Molasses?
Date molasses also called silan is a thick, dark, and naturally sweet syrup made from dates.
It has a rich, caramel-like flavor with hints of fruitiness and can be used in both sweet and savory dishes. Add a spoonful to this Lebanese drink called jallab for a slightly sweet and refreshing drink.
🍋 Substitutions and Variations
- Date Molasses: If you don’t have date molasses, you can substitute it with pomegranate molasses or even a touch of honey.
- Dates: If dates aren't available, use other dried fruit such as prunes or apricots.
- Wine: If red wine isn't available, you can omit all together.
⏲️ Instructions
Dredge Chicken. Pat the chicken dry and season well with salt and pepper and dredge lightly in cornstarch.
Sear Chicken. In a large dutch oven over medium-high heat, drizzle with olive oil and brown chicken on each side. Reserve chicken to plate once done.
Saute Vegetables and Spices. Add the onions and carrots and saute until slightly softened. Add garlic, turmeric, cumin, red pepper and saffron and cook for another 1-2 minutes.
Add Liquids. Pour in red wine and use a spatula to scrape any bits on the bottom of the pot and reduce. Add the chicken stock and date syrup simmer for a few minutes.
Braise the Chicken. Add the chicken back into the sauce, skin side up. Cover, leaving a small opening and cook until chicken is cooked through and tender, about 25 minutes.
Add Dates and Garnish. Towards the end of cooking, add the dates and continue cooking for a few more minutes to soften the dates. Garnish with fresh chopped parsley and serve.
Recipe Tips
- Dry the Chicken: Dry the chicken well with paper towels, this will help the cornstarch and seasonings stick easily.
- Reduce the Sauce: If sauce is too thin, remove the chicken and continue simmering until the sauce has slightly thickened.
Serving Suggestions
- Persian Rice with Dates and Pistachios
- Persian Jeweled Rice
- Pomegranate Roasted Vegetables with Tahini
- Roasted Pears and Carrots with Pomegranate
More Delicious Chicken Recipes
Braised Chicken with Dates, Red Wine and Saffron
LittleFerraroKitchen.com
Equipment
Ingredients
- 2 tablespoons Olive oil
- 2 pounds bone in, skin on chicken thighs
- 1 teaspoon Kosher salt
- Ground Black pepper
- ¼ cup cornstarch
- 1 small yellow onion sliced thin
- 2 medium sized carrots peeled and chopped into 1 inch pieces
- 2 cloves garlic finely chopped
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ¼ teaspoon red pepper flakes optional
- Pinch of saffron
- 1 cup red wine
- 2 cups chicken stock low sodium, preferred
- 2 tablespoons date molasses
- ½ cup dried dates pitted and cut in half
- Chopped fresh parsley for garnish
Instructions
- Prepare the Chicken: Pat the chicken dry, season with salt and pepper, and dredge in cornstarch.
- Brown the Chicken: In a large Dutch oven, heat oil over medium-high and brown chicken on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
- Cook the Vegetables: In the same pot, add onions and carrots and sauté until the onions begin to soften, about 10 minutes. Add the garlic, turmeric, cumin, red pepper flakes, and saffron and saute for another 1-2 minutes.
- Deglaze: Pour in the red wine and use a sturdy spatula to scrape any browned bits from the bottom of the pot. Bring to a simmer and reduce slightly.
- Make the Sauce: Add the chicken stock and date molasses, bring to a boil, then reduce to a simmer.
- Braised Chicken: Return the chicken to the pot along with any accumulated juices and cover with a lid, leaving a small opening. Cook for 25-30 minutes, until the chicken is cooked through and sauce has reduced.
- Add Dates: Towards the last 5 minutes of cooking, scatter the dates around the chicken and continue cooking to soften. Turn off heat and garnish with fresh chopped parsley for and serve.
Notes
-
- Dry the Chicken: Dry the chicken well with paper towels, this will help the cornstarch and seasonings stick easily.
- Reduce the Sauce: If sauce is too thin, remove the chicken and continue simmering until the sauce has slightly thickened.
- Date Molasses: If you don’t have date molasses, you can substitute it with pomegranate molasses or even a touch of honey.
- Wine: If red wine isn't available, you can omit all together.
- Dates: If dates aren't available, use other dried fruit such as prunes or apricots.
Nutrition
This recipe was originally published in September, 2012 and updated in September, 2024 with retested recipe and added information.
Tania Levy says
This was really delicious - thank you! I didn't really change anything except for sprinkling pomegranate seeds at the end. Definitely going in my recipe folder for RH next year!
Samantha Ferraro says
Wonderful Tania, Pomegranate seeds are always a great touch. Enjoy the rest of the week, Samantha.