Chicken With Dates And Wine Recipes

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BRAISED CHICKEN WITH DATES, LEMON AND PINE NUTS



Braised Chicken with Dates, Lemon and Pine Nuts image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 9h45m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground smoked paprika
1 tablespoon fennel seeds, toasted and ground
1 chicken, cut into 8 pieces
Kosher salt and freshly cracked black pepper
1/4 cup canola oil
2 cloves garlic, sliced
1 onion, cut into 8 wedges
1 carrot, peeled and chopped
One 28-ounce can San Marzano tomatoes, crushed
1 cup white wine
1 cup dates, pitted and roughly chopped
1 cup green olives, pitted
2 lemons, cut into 8 wedges, seeds removed, charred on a grill or grill pan
1/2 cup pine nuts, toasted
2 tablespoons torn fresh mint
1 tablespoon torn fresh cilantro

Steps:

  • The day before cooking, stir together the cumin, coriander, smoked paprika and fennel in a small bowl until well combined. Season the chicken on all sides with salt and pepper, then coat the meat with the spice mixture. Refrigerate overnight to season.
  • When ready to cook, preheat the oven to 325 degrees F.
  • Heat the oil in a Dutch oven over high heat until it barely begins to smoke. Sear the chicken skin-side down until browned and crisp, 5 to 8 minutes. Remove to a plate and reserve.
  • Add the garlic, onions and carrots to the same pot and cook until the vegetables are caramelized, 8 to 10 minutes. Add the tomatoes and white wine and bring to a simmer. Return the chicken to the pot and top with the dates, olives and lemons. Bake, uncovered, until the chicken is tender, 45 minute to an hour. Sprinkle with the pine nuts, mint and cilantro and serve immediately.

SPICED CHICKEN BREASTS WITH DATES



Spiced Chicken Breasts with Dates image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
3 skinless, boneless chicken breasts (about 8 ounces each)
Freshly ground pepper
2 teaspoons paprika
1 teaspoon packed light brown sugar
3 tablespoons vegetable oil
3 shallots, sliced
6 Medjool dates, pitted and chopped
1/3 cup white wine vinegar
3/4 cup low-sodium chicken broth
6 ounces wide egg noodles
2 tablespoons unsalted butter
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 425˚. Bring a medium saucepan of salted water to a boil. Season the chicken with salt, pepper, the paprika and brown sugar. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until browned, 6 minutes. Flip the chicken; transfer the skillet to the oven. Bake until cooked through, 10 minutes. Remove the chicken to a plate and cover with foil.
  • Pour off the juices from the skillet; reserve. Add the remaining 1 tablespoon oil to the skillet and set over medium-high heat. Add the shallots and cook, undisturbed, until browned, 4 to 5 minutes. Toss; cook until tender, 2 more minutes. Add the dates and vinegar; cook until the vinegar is reduced, 2 minutes. Add the chicken broth, bring to a simmer and cook until reduced, 3 to 4 minutes. Add the reserved skillet juices and any juices from the plate of chicken.
  • Meanwhile, cook the noodles in the boiling water as the label directs. Reserve 1/2 cup cooking water, then drain the noodles and return to the pan. Add the butter and 1/4 cup of the reserved cooking water. Toss until coated, adding more cooking water as needed. Season with salt and pepper and stir in 3 tablespoons parsley.
  • Slice the chicken and top with the sauce. Serve with the noodles; sprinkle with the remaining 1 tablespoon parsley.

QUICK CHICKEN AND WINE



Quick Chicken And Wine image

This is a very simple chicken breast recipe excellent for any occasion. Goes well with white rice or pasta. Serve with a smile - that's an order!

Provided by Mayra Martinez

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 6

Number Of Ingredients 7

4 skinless, boneless chicken breast halves - cut into strips
2 eggs, beaten
½ cup Parmesan cheese
1 pinch salt
1 pinch ground black pepper
½ cup white wine
4 tablespoons butter

Steps:

  • Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
  • In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
  • Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

Nutrition Facts : Calories 224.5 calories, Carbohydrate 1.1 g, Cholesterol 133.8 mg, Fat 12.2 g, Protein 22.9 g, SaturatedFat 6.8 g, Sodium 232 mg, Sugar 0.4 g

PAN-ROASTED CHICKEN WITH SHALLOTS AND DATES



Pan-Roasted Chicken with Shallots and Dates image

The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.

Provided by Athena Calderone

Categories     Dinner     Chicken     Roast     Date     Shallot     White Wine     Garlic     Thyme     Olive     Winter

Yield 4 servings

Number Of Ingredients 13

4 bone-in, skin-on chicken breast halves
Salt and freshly cracked pepper
2 tablespoons grapeseed oil
4 tablespoons (2 ounces/55 g) unsalted butter, divided
10 shallots, peeled, larger ones halved lengthwise
4 cloves garlic, smashed and roughly chopped
8 to 10 sprigs fresh thyme, divided
1/2 cup (120 ml) dry white wine
1 1/2 cups (360 ml) low-sodium chicken stock
8 Medjool dates, pitted and halved lengthwise
2/3 cup (105 g) green olives, smashed and pitted
1 1/2 tablespoons apple cider vinegar
1 lemon, zested and juiced

Steps:

  • Set the chicken out at room temperature for 30 minutes before cooking.
  • Preheat the oven to 450°F (230°C). Position a rack in the top third of your oven.
  • Place your largest cast-iron skillet in the oven for 15 minutes. Pat the chicken breasts dry and generously season them on all sides with salt and pepper. Carefully remove the hot skillet from the oven and place it on the stovetop. Add the grapeseed oil to the skillet and heat it over medium-high heat until the oil has a subtle ripple effect. You want the oil to be very hot. Working in two batches, cook the chicken, skin-side down, until the skin is crispy and golden brown, 4 to 5 minutes. Drain off all but 1 tablespoon of oil from the pan.
  • Remove the chicken from the skillet and set it onto a plate as you build your sauce. Over medium heat, melt 2 tablespoons of the butter in the skillet and add the shallots. Cook the shallots undisturbed for 5 to 6 minutes, until they are caramelized and golden. Add the garlic, a few thyme sprigs, 1 tablespoon of the butter, and season with salt and pepper. Toss the shallots and continue to cook until they begin to soften, 5 to 7 minutes. Deglaze the pan with the wine and reduce it by half. Add a few more thyme sprigs and the stock. Simmer the sauce over medium to low heat for 15 minutes, until reduced slightly. Check for seasoning and add the dates and olives to the sauce.
  • Return the chicken breasts to the skillet, skin-side up, and place it in the oven. Roast the chicken until it's just cooked through, about 20 minutes. An instant-read thermometer inserted in the thickest part of the breast should register 160°F (70°C).
  • Transfer the chicken breasts to a plate; set them aside and keep warm. Return the skillet to the stovetop over medium to low heat and add the vinegar to the sauce. Simmer until the sauce is thick enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove it from the heat and stir in the remaining 1 tablespoon butter and the lemon juice. Check and adjust the seasoning. Return the chicken to the skillet and serve it immediately, garnished with the remaining thyme and the lemon zest.

ROASTED CHICKEN WITH DATES, CITRUS, AND OLIVES



Roasted Chicken with Dates, Citrus, and Olives image

Be sure to squeeze the juice of the roasted citrus over the final dish before serving for just the right balance of sweet and tart.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 9

1 whole chicken (about 5 pounds), cut into 10 pieces ( watch video)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 lemon, quartered
1 orange, quartered, plus 1/2 cup fresh juice (from 2 to 3 oranges)
1/4 cup dry white wine, such as Sauvignon Blanc
12 large soft dates, such as medjool or khadrawi, halved and pitted
3 sprigs thyme
1 cup large green olives, such as Cerignola

Steps:

  • Preheat oven to 450 degrees. In a large roasting pan, season chicken with salt and pepper; drizzle with oil. Squeeze lemon and orange over chicken, then add fruit to pan. Add wine, orange juice, half of dates, and thyme. Roast 25 minutes.
  • Remove pan from oven; rotate chicken pieces if browning unevenly. Add olives and remaining dates. Roast until a thermometer inserted in chicken breast (avoiding bone) registers 160 degrees, about 15 minutes more. Transfer chicken and citrus to a platter.
  • Place roasting pan over high heat, mashing some of dates with the back of a wooden spoon, until sauce is reduced and thickened, about 3 minutes. Pour over chicken; serve.

SESAME CHICKEN WITH CASHEWS AND DATES



Sesame Chicken With Cashews and Dates image

Dates add a touch of sweetness to this savory chicken and scallion stir-fry. If you don't have a wok or a 12-inch skillet, you might want to cook this in two batches in a smaller pan. That will ensure a nice, browned crust on the meat. And if you want to substitute chicken breasts, stir-fry them for only 2 minutes in Step 2 before adding the rice wine.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, poultry, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

4 tablespoons toasted (Asian) sesame oil
1 2-inch piece fresh ginger, peeled and cut into about 12 "coins"
6 to 8 garlic cloves, peeled and smashed
1 bunch scallions (white and green parts), cut into 2-inch lengths
3 to 4 dried red chiles, or 1/2 teaspoon chile flakes
2 pounds boneless chicken thighs (preferably skin on, but skinless is O.K.), cut into 2-inch chunks
1/2 cup toasted cashews
1/3 cup rice wine or dry sherry
3 tablespoons dark soy sauce or tamari
4 pitted dates, thinly sliced
3 cups fresh basil or cilantro leaves, or a combination
Rice vinegar or lime juice, to taste
Cooked rice, for serving

Steps:

  • Season the chicken with salt and pepper while you heat a 12-inch skillet or wok over high heat until it's very hot, at least 2 minutes. Add 2 tablespoons of the sesame oil and swirl the pan; the oil should thin on contact. When the oil is hot, add the ginger, garlic, scallions and chile. Stir-fry until the garlic is golden at the edges, 2 to 3 minutes.
  • Add the 2 remaining tablespoon oil, chicken and cashews, and stir fry until it starts to brown, 4 to 5 minutes (turn down the heat if the cashews are browning too quickly). Add the rice wine, soy sauce and dates; simmer until the sauce reduces to a syrupy consistency and the chicken cooks through, 5 to 7 minutes.
  • Stir in the herbs, sprinkle with rice vinegar or lime juice, and serve over rice.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 27 grams, Carbohydrate 20 grams, Fat 40 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 568 milligrams, Sugar 12 grams, TransFat 0 grams

CHICKEN WITH CINNAMON AND DATES



Chicken With Cinnamon and Dates image

This chicken dish was adapted from Kim Sunée, the Korean-born author of "Trail of Crumbs: Hunger, Love and the Search for Home" (Grand Central, 2008).

Provided by The New York Times

Categories     poultry, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 20

1 tablespoon olive oil, plus 2 teaspoons
1/2 pound (about 2 links) merguez, spicy Italian or lamb sausage, cut in halves or thirds (casings removed, if desired)
6 to 8 skinless chicken thighs
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 large onions, thinly sliced
1 tablespoon white wine, orange juice or water
3 garlic cloves, smashed and coarsely chopped
1 tablespoon grated fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1 1/2 cups low-sodium chicken broth or water
1/2 cup fresh orange juice
About 1/3 cup golden raisins or currants
2 to 3 carrots, cut lengthwise and halved diagonally
12 to 15 pitted dates
1 large orange, cut into 8 wedges
2 to 3 tablespoons chopped fresh cilantro, plus additional for garnish
Pine nuts, for garnish

Steps:

  • Heat oven to 350 degrees. Place a large Dutch oven (or skillet, if planning to bake in a tagine) over medium-high heat, and add 1 tablespoon olive oil. Add sausage and chicken, and sprinkle with half the salt and pepper. Brown about 5 minutes. Turn, sprinkle with remaining salt and pepper, and brown again about 5 minutes. Transfer to a plate or the bottom of a tagine.
  • Add 1 or 2 teaspoons olive oil to Dutch oven or skillet, as needed, and add onions. Sauté until onions are softened, about 5 minutes. Add wine, and stir, scraping bottom of pan. Add garlic, ginger, cinnamon, cumin and paprika, and stir until garlic and ginger are softened and fragrant, about 3 minutes. Stir in chicken broth, orange juice, raisins and carrots. Return chicken and sausage to pot, or pour onion-carrot mixture over the chicken and sausage in tagine. Add dates and orange wedges, and stir to mix.
  • Cover, and bake until chicken and carrots are fork-tender, about 1 1/2 hours. Taste, and adjust seasonings as needed. Garnish with cilantro and pine nuts. If desired, serve with hot buttered couscous and harissa paste, or chutney.

BRAISED CHICKEN WITH DATES



Braised Chicken with Dates image

The dates give the chicken a honey-like flavor. Pair this with couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 10

1 whole chicken (3 1/2 to 4 pounds), cut into quarters
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
2 medium yellow onions, diced small
2 tablespoons minced peeled fresh ginger
1 teaspoon sweet paprika
3/4 teaspoon ground coriander
1 cup chopped pitted dates (4 ounces)
1/2 cup fresh cilantro leaves, chopped
2 lemons, halved, for serving

Steps:

  • Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. Cook chicken, skin side down, until browned and crisp, about 6 minutes. Flip chicken and cook until browned, about 6 minutes. Transfer chicken to a plate.
  • Add onions to pot and cook, stirring occasionally, until softened, about 5 minutes. Add ginger, paprika, and coriander; cook, stirring, 2 minutes. Arrange chicken evenly over onion mixture, add 2 1/2 cups water, and bring to a boil. Reduce to a rapid simmer, cover, and cook until chicken is cooked through, 40 to 45 minutes.
  • Transfer chicken to a serving dish and increase heat to high. Boil cooking liquid until reduced by half, 12 to 15 minutes. Stir in dates and cilantro; season with salt and pepper. Pour sauce over chicken and serve with lemon halves.

Nutrition Facts : Calories 508 g, Fat 24 g, Fiber 3 g, Protein 42 g

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

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

WINE-POACHED CHICKEN WITH MUSHROOM SAUCE



Wine-Poached Chicken with Mushroom Sauce image

This simple but full-flavored poached chicken recipe bursts with freshness. I suggest serving this delicious dish over a bed of buttered egg noodles.

Provided by Howard Lavitt

Categories     Everyday Cooking     Special Collection Recipes     New

Time 35m

Yield 2

Number Of Ingredients 9

⅓ cup chicken broth
½ cup dry white wine
8 small white mushrooms, quartered
½ teaspoon dried tarragon
⅛ teaspoon white pepper
2 (5 ounce) skinless, boneless chicken breast halves
½ cup heavy cream
salt to taste
1 teaspoon chopped fresh parsley, or to taste

Steps:

  • Combine chicken broth, wine, mushrooms, tarragon, and pepper in a frying pan. Add chicken and bring to a boil over high heat. Reduce heat and simmer, covered, until chicken is no longer pink in the middle and the juices run clear, 15 to 20 minutes. Remove chicken to a plate and keep warm.
  • Add cream to the cooking liquid and mushrooms in the pan. Increase heat to high and bring to a boil, stirring occasionally. Cook until reduced to about 1/2 cup, 3 to 5 minutes. Season with salt.
  • Pour mushroom sauce over chicken. Garnish with parsley.

Nutrition Facts : Calories 426.4 calories, Carbohydrate 5.1 g, Cholesterol 164.7 mg, Fat 24 g, Fiber 0.5 g, Protein 35.6 g, SaturatedFat 14.2 g, Sodium 314.4 mg, Sugar 1.5 g

CHICKEN WITH DATES AND WINE



Chicken with Dates and Wine image

Make and share this Chicken with Dates and Wine recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 3h35m

Yield 6 serving(s)

Number Of Ingredients 7

1 large chicken, cut into serving pieces
1 cup sweet red wine
1/3 cup date honey or 1/3 cup honey
3 tablespoons date spread
100 g dried dates
100 g almonds
100 g raisins

Steps:

  • Preheat the oven to medium-high.
  • Clean and dry the chicken.
  • Marinate in the red wine for up to 2 hours.
  • Mix the silan with the date spread.
  • Pit the dried dates.
  • Soak the raisins in warm water for 10 minutes.
  • Mix the dried dates and raisins with the almonds.
  • Place the chicken pieces in a baking pan.
  • Spread the date honey mixture all over and under the pieces.
  • Make sure the mixture penetrates the pockets between the chicken and its skin.
  • Toss the fruit/almond mixture over the chicken.
  • Pour on the leftover wine marinade.
  • Place the chicken in the oven.
  • Bake uncovered for 20 minutes, then turn the pieces over.
  • Continue baking until the chicken is ready and golden, approximately 45 minutes.

Nutrition Facts : Calories 605, Fat 33.3, SaturatedFat 7.4, Cholesterol 115, Sodium 176.3, Carbohydrate 39, Fiber 4.6, Sugar 28, Protein 34

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From thelemonapron.com


CHICKEN WITH DATES RECIPES - THESUPERHEALTHYFOOD
2022-06-29 Add broth; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute. Return chicken to pan. Cover, reduce heat to low, and cook 12 minutes. Stir in dates; simmer 10 minutes or until chicken is done. Stir in juice, and garnish with basil. 1 whole chicken (3 1/2 to 4 pounds), cut into quarters.
From thesuperhealthyfood.com


CHICKEN WITH WINE - RECIPELINK.COM
Chicken breasts with baby new potatoes, cannelloni beans in a lemon-caper wine sauce. - From: the National Chicken Council. "Brining poultry and meats before roasting is an age-old technique that adds moisture and enhances taste. Despite the saltiness of the brine, the result is not an overly salty bird but rather increased juiciness and a ...
From recipelink.com


CHICKEN MARBELLA WITH DATES RECIPE - SANDRA VALVASSORI
2020-07-26 Instructions. Place the chicken in a large, non-reactive bowl or ziplock bag and add the garlic, oregano, vinegar, oil, green olives, capers, dates, and bay leaves. Add 1 teaspoon salt and 1 teaspoon freshly cracked pepper. Mix the ingredients well with the chicken, cover the bowl, and refrigerate for 24 hours and up to 48.
From sandravalvassori.com


CHICKEN WITH DATES RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Chicken With Dates Recipe - Food.com top www.food.com. 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 … 210 People Used More Info ›› Visit site > ...
From therecipes.info


DATES WINE/ HOMEMADE DATES WINE RECIPE - MEEMISKITCHEN
2017-11-17 Measure and keep ready all the ingredients. Boil and cool 2 liters of water. Remove the seeds and boil the dates in 1 liter of water for half an hour. Let it cool. Transfer the dates with water to the Ceramic/ Glass Jar and add the cooled water. Now, add the whole wheat, sugar (500 gms), Crushed Ginger, cloves and Cinnamon to the jar.
From meemiskitchen.com


SIP IT UP A NOTCH: MASTER FOOD AND WINE PAIRINGS WITH SUMMERY …
10 hours ago Directions. Bring water to a boil in a large pot. Meanwhile, in a skillet, heat the oil over medium heat. Add the mushrooms, zucchini, broccoli, a generous pinch of salt and pepper to taste. Mix ...
From news-press.com


CHICKEN RECIPES | RECIPE | RECIPES, ROAST CHICKEN RECIPES, CHICKEN …
Jul 21, 2018 - Looking for chicken recipes? Find the perfect chicken recipes with Food & Wine. Hundreds of recipes for chicken, with tips, tools and videos.
From pinterest.ca


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