Chicken with olives and dates


1200 g chicken (½ chicken)
For the marinade:
80 g runny honey
Juice of 2 lemons
50 ml olive oil
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 big onion, finely chopped
4 cloves garlic, minced
2 tbs olive oil
40 g butter
4 tsp Ras el Hanout spice blend*
1 tsp cayenne pepper
240 ml water
130 g green olives, without pits, halved
6 dates, without pits, chopped


In a bowl, whisk the honey, lemon juice, olive oil, salt, pepper and paprika together. Pour it over the chicken and let it marinate for at least 1 hour or overnight.
Sauté, over a medium flame, onion and garlic in olive oil and butter for about 3 - 4 minutes.
Add Ras el Hanout and cayenne pepper. Stir until fragrant.
Add water, halved olives and chopped dates, and cook covered for 20 minutes. Uncover the pan and let the sauce reduce until thickened and syrupy. Set aside.
Meanwhile, take the chicken out of marinade and arrange it on a baking sheet. Bake in the oven at 210 °C for 30 minutes. Then, lower the temperature to 180 °C and cook for another 20 minutes until the skin is golden brown and the chicken is cooked through.
Serve with olive and date sauce over Basmati rice.
*If you don't have it, whisk your own version: blend equal parts of ground cinnamon, cumin,ground coriander, ground ginger, ground turmeric, saffron and ground cardamom.


In this Moroccan style chicken briny olives counter the sweetness of dried fruit and sautéed onions. 


6 portions


Tuesday, October 29, 2019 - 2:30pm

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