A Collection of Gourmet and Homemade Recipes

Moroccan Chicken With Dates

Servings:

6

Cooking Time:

60 minutes preparation / 2 hours cooking

Ingredients:

• 1 ¾ cups Medjool dates, pitted
• Juice of 1 lemon
• 3 large onions, finely chopped
• 2 tbsp vegetable oil
• 2 cups lightly toasted whole, blanched almonds
• 1 ½ tsp cinnamon mixed with ½ tsp mace
• ¼ tsp nutmeg
• ½ tsp white pepper
• ½ tsp salt
• 1 large (5 pound) chicken, cleaned and salted inside and out
• 1 tsp powdered saffron (or a few threads soaked in warm water)
• 1 tbsp honey
• 2 tbsp water
• 1 cup plus 2 tbsp toasted sliced almonds, to garnish

Instructions:

1. Steep the dates in the lemon juice for 1 hour.
2. Fry the onions slowly in the oil until transparent. Let cool.
3. Stuff each date with an almond and some onion, and roll in the spice mix.
4. Stuff the chicken with the dates. Sew up or skewer the cavity opening. Use any leftover dates to surround the chicken when it goes into the pot.
5. Add the saffron to the remaining spice mixture and rub the outside of the chicken with it.
6. Cover the bottom of a stovetop casserole dish with the remaining onions and add the chicken. Drizzle over the honey and water, cover, and stew gently for 1 ¾ to 2 hours until very tender. Baste occasionally, adding a little more water if necessary.
7. Carefully remove the chicken to a large platter, and open up the cavity so you can spoon out the stuffing. Garnish with some of the sauce and with the toasted almonds.

Serving suggestion: with saffron rice and salad.