Chicken And Date Pastilla Recipes

CHICKEN WITH DATES

Chicken With Dates image

This is a fragrant Moroccan flavoured recipe for chicken, simmered with dates, honey and lemon. As it can easily be made in advance and reheated, it's a dish that doesn't require precise timing. It's delicious enough to become a year round tradition.

Provided by MarieRynr

Categories Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 large chicken, cut into quarters
salt & freshly ground black pepper
1/3 cup olive oil
3 large onions, peeled and chopped
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons honey
3 cups low-fat chicken broth
1 lb dates, pitted and halved lengthwise
2 lemons, juice of
1 teaspoon saffron

Steps:

Season the chicken parts with salt and a generous amount of pepper.
Heat the oil in a large skillet, add the chicken in batches, and brown on all sides over high heat.
Remove the chicken and set aside.
Add the onion to the skillet and cook over medium heat until soft, about 10 minutes.
Add the cinnamon, nutmeg, honey and stock and bring to a boil.
Reduce the heat and return the chicken to the skillet.
Cover and simmer for 25 minutes or until the chicken is cooked.
Skim the fat from the surface.
Add the dates, lemon juice and saffron and cook for 5 to 10 minutes.
Serve the chicken with some of the sauce and dates.

Nutrition Facts : Calories 780.1, Fat 44, SaturatedFat 11.2, Cholesterol 172.5, Sodium 164.7, Carbohydrate 54.5, Fiber 5.9, Sugar 43.1, Protein 44.8

SPICED CHICKEN & APRICOT PASTILLA

Spiced chicken & apricot pastilla image

Bake a flaky pastry pie with tender meat, spices and fruit for a deliciously sweet and savoury taste sensation. It makes a great centrepiece for lunch or dinner

Provided by Cassie Best

Categories Dinner, Lunch

Time 1h25m

Number Of Ingredients 18

Ingredients

2 tbsp rapeseed oil or vegetable oil
2 onions , halved and sliced
2 garlic cloves , crushed
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
½ tsp fennel seeds
4 chicken legs
500ml chicken stock
1 tbsp clear honey
50g ground almonds
1 lemon , zested and 1/2 juiced
85g dried apricots , quartered
small bunch parsley , chopped
270g pack filo pastry (7 sheets)
75g butter , melted
icing sugar and cinnamon, for dusting (optional)

Steps:

Heat 1 tbsp oil in a large casserole dish and cook the onion and garlic for 8 mins until soft. Add the spices and stir for about 30 seconds until aromatic, then add the chicken. Pour in the chicken stock and season. Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.
Lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and simmer until thick and reduced by half, then turn off the heat. Meanwhile, finely shred the chicken with two forks, discarding the skin and bones. Return the chicken to the sauce and stir in the lemon zest and juice, apricots and parsley, then leave to cool. Can be chilled for up to two days.
Heat oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf. Unwrap the pastry, keeping any you're not working with under a damp tea towel so it doesn't dry out. Brush a 22-23cm springform or loose-bottomed round tin with a little oil. Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides. Repeat this with two more sheets across the other diameter of the tin so all sides are lined. Patch up any holes or thin patches with another sheet of buttered pastry.
Spoon in the chicken mixture and pat down evenly. Sit another two sheets of pastry on top, brushing the melted butter between the layers again, and scrunching the edges of the pastry around the sides. Brush the top with a little more butter and bake on the heated baking sheet for 30 mins until crisp and golden brown. It's best eaten warm, so leave to cool for about 30 mins. Dust with a pinch of icing sugar and cinnamon to serve, if you like.

Nutrition Facts : Calories 384 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium

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