Braised Chicken with Dates, Lemon and Pine Nuts

Name: Braised Chicken with Dates, Lemon and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
The day before cooking, stir together the cumin, coriander, smoked paprika and fennel in a small bowl until well combined.
2
Season the chicken on all sides with salt and pepper, then coat the meat with the spice mixture.
3
Refrigerate overnight to season.
4
When ready to cook, preheat the oven to 325 degrees F.
5
Heat the oil in a Dutch oven over high heat until it barely begins to smoke.
6
Sear the chicken skin-side down until browned and crisp, 5 to 8 minutes.
7
Remove to a plate and reserve.
8
Add the garlic, onions and carrots to the same pot and cook until the vegetables are caramelized, 8 to 10 minutes.
9
Add the tomatoes and white wine and bring to a simmer.
10
Return the chicken to the pot and top with the dates, olives and lemons.
11
Bake, uncovered, until the chicken is tender, 45 minute to an hour.
12
Sprinkle with the pine nuts, mint and cilantro and serve immediately.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons ground cumin, 2 tablespoons ground coriander, 2 tablespoons ground smoked paprika, 1 tablespoon fennel seeds, toasted and ground, and more.

Yes, Braised Chicken with Dates, Lemon and Pine Nuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!