Braised Chicken with Dates, Red Wine and Saffron
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.
Servings: 4 servings
Calories: 710kcal
Cost: $15
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
Calories: 710kcal | Carbohydrates: 38g | Protein: 36g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 193mg | Sodium: 931mg | Potassium: 886mg | Fiber: 3g | Sugar: 20g | Vitamin A: 5296IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 3mg