| Level: | Easy |
| Total: | 9 hr 45 min |
| Active: | 35 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1232 |
| Total Fat | 77 g |
| Saturated Fat | 16 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 13 g |
| Sugar | 47 g |
| Protein | 64 g |
| Cholesterol | 225 mg |
| Sodium | 1783 mg |
Reviews
Incredibly flavorful! All you need is a little plain rice or plain polenta to serve it over! Absolutely loved it!
I hope this is better tomorrow. I think it has to sit & marry overnight. I used thighs because I love them & we don’t eat all the parts of the chicken. I followed this exactly. I think it was a little too tomatoey from the crushed tomatoes. It was rather overwhelming. The grilled lemons was brilliant. I love love love grilled lemons & stone fruit so with the dates & olives it was a perfect Meditteranean dish. I’m waiting until tomorrow to see if it gets better . I was a bit disappointed with this dish because it was so tomato based. I might add some chicken stock to loosen it up tomorrow.
Well this is amazing. What a great combination of flavors! I did change a few things – I omitted the olives (I just don’t like them) and I did not char the lemon. I accidentally used a little extra cilantro (almost 2 tbsp), but that turned out to be a happy accident. Served with bread to soak up all the sauce and a salad. Thanks, GZ!
Absolutely spectacular. Made this twice. Once I served immediately after cooking and it was wonderful. Making it today for a dinner tomorrow night because it becomes even better if it sits in the refrigerator overnight and makes my dinner cooking for tomorrow so much easier. Followed the directions completely. You will not regret making this recipe. I will be baking my own bread for dipping into the sauce it makes for tomorrow’s dinner, too.
Geoffrey, thank you for this wonderful dish. I can’t wait for the leftovers….and to make it again for company.
Made this yesterday since it was kind of rainy and cool. Fantastic! Great flavor. I saved some of the spice mix and added it to the sauce. spooned this over plain rice(very hard for me not to even add some salt but glad I left it plain). Homemade baguette bread from 5-Minute Artisan and I was a very happy person!
Way too many favors going on. Not a fan of this recipe. Made me feel like I was going to get indigestion.
So Delicious! Made it yesterday and had it for lunch today! It only gets better with time! Geoffrey you hit it out of the park! Yum! Burp!
This is gloriously delicious. A fantastic combination of savory spices and ingredients. Had it over rice.
Made it for Sunday dinner today. It was ridiculously good!! We ate it with crusty bread only to sop up the yummy goodness.