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This sweet, juicy chicken dish, packed with dates and pomegranate, is perfect for Rosh Hashanah. If you prefer to use chicken on the bone, cook it for an extra 10-15 minutes.
Photo: Inbal Bar-Oz
PREP - 10 minutes
COOK - 45 minutes
SERVES - 4
Ingredients
4-5 tbsp of extra-virgin olive oil
1 finely sliced onion
1 tsp grated fresh ginger
½ tsp turmeric
2 tbsp date syrup
2 tbsp pomegranate molasses
8 boneless thighs
100g pitted Medjool dates, sliced
200ml hot water
Juice of 1 orange
1 tbsp freshly chopped parsley
Pomegranate seeds to decorate
Salt and freshly ground black pepper to taste
Method
Warm the oil in a large non-stick frying pan. Add the onion and cook it on a low heat for 5 minutes. Then add the ginger, turmeric, half the dates, 1 tbsp date syrup and 1 tbsp pomegranate molasses. Stir and cook for a further 5 minutes over low heat.
Clean the chicken thighs by removing any fat and cartilage if needed. Add them to the pan and leave to turn golden over medium-high heat for a couple of minutes per side.
Once the chicken has turned golden, add a little salt and pepper and the hot water. Then reduce the heat to medium-low, partially cover with a lid and leave to cook for 15 - 20 minutes, turning occasionally.
Remove the lid, add the orange juice, half the parsley, the remaining date syrup, pomegranate molasses, and dates – reserving some for decoration. Stir and cook uncovered on medium-low heat for another 10 minutes
Transfer to a platter and decorate with pomegranate seeds, dates and parsley just before serving.
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