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Chicken with Dates (Morocco)
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Chicken thigh1 kg
- Large onion2 unit(s)
- Pitted Dates200 g
- Cinnamon powder2 teaspoon
- Mace1 teaspoon
- Nutmeg1/4 teaspoon
- Honey1 tablespoon
- Salt to taste
- Freshly ground black pepper to taste
- Lemon juice1 unit(s)
- Saffron1 coffee spoon
- Roasted Sunflower Seeds100 g
- Sunflower oil4 tablespoon
- Water2 cup
- Remove the skin from the thighs. In a large pan or large skillet, heat the oil and brown the chicken pieces on both sides without burning the bottom of the pan. Reserve and season with salt.
- In the same pan as the chicken, sauté the chopped onions over low heat until translucent. Mix the cinnamon, mace, nutmeg, honey and water and mix well.
- Return the chicken pieces to the pan and season with a little more salt and black pepper. Originally this Moroccan dish calls for a lot of black pepper, even better if it's broken grain mignonette, but that's up to taste. Cook covered for 25 minutes.
- Add the dates and lemon juice and turmeric (if using real turmeric, soak in two tablespoons of lukewarm water for at least 10 minutes before using) and cook for another 10 minutes or until the chicken is tender. Sprinkle the sunflower seeds on top and serve with rice or couscous.
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