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...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. 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. 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.
Plantpoints
protein
spices
Plantpoints
protein
spices
TRY MORE RECIPES for one-pan chicken dishes
NUTRITION PER SERVING (Read more)
Plantpoints
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 (31)
Delicious absolutely will do again
Really easy recipe, very tasty. We blended the leftovers to make a tasty soup as there's only my husband myself to eat the meal created.
Such a delicious dish. A lovely blend of sweet, orange and ginger spice. I didn’t have thighs so used chicken breast and cut them into biggish chunks. I used black olives as that was what I had in and swapped the kale for spinach. A really tasty dish which I will do again. Thank you
I made this tonight and it was delicious. I had 6 chicken thighs and stepping up the ingredients was easy. I didn't add all the chicken broth the recipe called for, as I didn't want it too soupy. I also used the zest and juice of a lemon rather than an orange - I didn't want it to be too sweet. The lemon worked a treat. Next time I will at a tiny (eensy weensy) bit of heat. The ras el hanout I have is full of nice, warm spices, but no cayenne or anything with heat.
This is a keeper!
Another delicious recipe. I used spinach and black olives as substitutes and served with whole couscous. 5🌟
So tasty. A firm favourite.
So tasty 😋 loved it & found it pretty quick to whip up. As another mentioned I put it in the over for an extra 15 mins to make sure chicken cooked. Served with potato gratin to keep old man happy.
The 'sauce' was delicious but the cooking time was not correct. The dish was in the oven for 5 mins longer than recommended but when I served it, the chicken thighs were still raw inside. I had to pop them into the air fryer for 10 mins and put the rest of the food into a pan and reheat.
Don't think I would make this again as the prep took a long time and the result was slightly disappointing.
I love the recipe, full of flavours and spices.
Wonderful. I used just 1/2 a juicy orange which worked very well
Lovely dish, I used regular dates which were less sweet and plonked in more kale to absorb the liquid. I had a lot of orange rind so popped it in the main dish rather than sprinkling at the end.
My favourite so far, I loved this dish. My friend was a little unsure at first but in the end, also loved it.
I used chicked breast instead of thighs as it's what I had. The contrasting flavours, I found, made it so moreish.
Prep took longer than 30 minutes. Closer to 45. Could include a recipe for ras El hanout. I had to look it up. Luckily I had all the spices to make the dish very tasty.
Really tasty dish. Will certainly make again.
I used chicken breasts, black olives and tikka paste (instead of the ras-el-hanout), it was delicious
Such unique flavours- super fragrant and delicious! My work colleage was asking for tbe recipe as my lunch smelled so good!
An amazing recipe, possibly my favourite on the app! I don't change a thing. There is a lot of liquid in this dish. I do about half and thicken with cornflour for more of a sauce in summer, but keep it more soupy in the winter, or whatever I feel like on the day. You may also need to drain some of the fat from the thighs to help with crisping, but I put back in for the flavour and nutrients.
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!