Olive, Date, and Orange Braised Chicken
This warming chicken is braised slowly in the oven until tender and falling off the bone. Studded with salty olives, sweet dates, and fragrant fresh o...range, it’s simultaneously comforting yet interesting. Read more This warming chicken is braised slowly in the oven until tender and falling off the bone. Studded with salty olives, sweet dates, and fragrant fresh orange, it’s simultaneously comforting yet interesting.
points
protein
spices
points
protein
spices
NUTRITION PER SERVING (Read more)
points
protein
spices
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 160°C/140°C fan.
Pat the chicken dry with a paper towel, then season well with salt and pepper. Removing extra moisture yields extra crispy skin.
Heat the pan over medium heat. Once hot, add half of the olive oil and chicken and cook for 10-12 minutes, without moving, until the skin is deeply golden brown, and the thighs can be lifted from the pan without sticking.
Remove from the pan and place onto a side plate.
Return the pan to the heat. Add the onion with a sprinkle of salt and pepper. Cook, stirring often for 2-3 minutes, until softened. Use your spatula to scrape any browned bits from the bottom of the pan. Add the garlic and ginger and cook for a further 1-2 minutes, until fragrant.
Stir through the tomato puree and ras al hanout spice blend. Cook for about a minute, until darkened and fragrant.
Add the chickpeas and their liquid, dates, olives, kale, chicken stock and orange juice. Reserve some olives for garnish, if desired.
Nestle the chicken, skin side up, among the other components.
Cover. Place into the oven and bake for 30-35 minutes, until tender and falling apart at the bone.
Serve sprinkled with parsley, orange zest, and some roughly chopped olives, if desired.
User comments (14)
Delicious flavours. Loved this recipe. Served with roasted pak choi and sweet potatoes.
I added half a red and half an orange pepper when I added kale. Also used much less stock, 100-200mls was enough as I like sauce thicker.
Absolutely delicious! I would just say it needs to simmer and boil down for at least an hour, or even better two hours. Then the sauce is lovely.
Wasn’t too convinced by this recipe. The chicken was lovely and tender, however the broth just didn’t quite do it for me. Felt like the sweetness didn’t really go with it. Maybe the sweetness should be reduced and more of a Mediterranean approach used with more olives, capers, lemons etc.
another delicious meal thank you. Will be cooking again for sure.
Very tasty. Quite runny sauce though. I thickened it with cornflour but probably would have been nice soup too
So delicious. Used boneless skinless thighs and worked fine. Thanks for the great recipe!!!
Quick, easy, tasty, will definitely make again
I didn't love this one but I am American and this is not my usual flavor profile, so I would take this comment with a grain of salt. Fairly intensive prep (at least for someone like me who doesn't cook often). Still, it was worth trying. I might cook it again. Will use chicken tenders next time. I wasn't crazy about the thigh meat.
Delicious. Thank you. I made in a slow cooker with chicken breasts and it was lovely.
This is amazing could really tast the flavours
Maybe I didn’t cut the ginger thin enough, but I might try grating it next time. There was also a decent amount of chicken fat that could have been skimmed off before sautéing the onions.
Otherwise delicious!!
It was delicious. Thanks. I made it with couscous grain.
I would add more chicken thighs, maybe the ones I bought were too small but as no weight on the recipe I kept to 4, but I didn’t feel there was enough chicken in a portion…
Very Delicious.. Particularly enjoyed the sweetness of the Dates and tangy citrus flavours of the orange against the earthy spices in the background.. I Will be repeating this again!