Chicken with olives and dates
Ingredients
1200 g chicken (½ chicken)
For the marinade:
80 g runny honey
Juice of 2 lemons
50 ml olive oil
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 big onion, finely chopped
4 cloves garlic, minced
2 tbs olive oil
40 g butter
4 tsp Ras el Hanout spice blend*
1 tsp cayenne pepper
240 ml water
130 g green olives, without pits, halved
6 dates, without pits, chopped
Preparation
1
In a bowl, whisk the honey, lemon juice, olive oil, salt, pepper and paprika together. Pour it over the chicken and let it marinate for at least 1 hour or overnight.
2
Sauté, over a medium flame, onion and garlic in olive oil and butter for about 3 - 4 minutes.
3
Add Ras el Hanout and cayenne pepper. Stir until fragrant.
4
Add water, halved olives and chopped dates, and cook covered for 20 minutes. Uncover the pan and let the sauce reduce until thickened and syrupy. Set aside.
5
Meanwhile, take the chicken out of marinade and arrange it on a baking sheet. Bake in the oven at 210 °C for 30 minutes. Then, lower the temperature to 180 °C and cook for another 20 minutes until the skin is golden brown and the chicken is cooked through.
6
Serve with olive and date sauce over Basmati rice.
7
*If you don't have it, whisk your own version: blend equal parts of ground cinnamon, cumin,ground coriander, ground ginger, ground turmeric, saffron and ground cardamom.
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About
In this Moroccan style chicken briny olives counter the sweetness of dried fruit and sautéed onions.
Yield:
6 portions
Added:
Tuesday, October 29, 2019 - 2:30pm
