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
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
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.