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Braised Chicken with Saffron Onions, Italian Couscous, and Dates

Braised Chicken with Saffron Onions, Italian Couscous, and Dates
Braised Chicken with Saffron Onions, Italian Couscous, and Dates might be just the Mediterranean recipe you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains around 35g of protein, 43g of fat, and a total of 914 calories. This recipe serves 7. Head to the store and pick up thyme leaves, cumin seeds, onions, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It works well as a pretty expensive main course.

Instructions

1
Toast the cumin seeds in a small pan for a few minutes, until the seeds release their aroma and are lightly browned. Using a mortar and pestle, pound them coarsely. Repeat with the coriander seeds.
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Whole Coriander SeedsWhole Coriander Seeds
Cumin SeedsCumin Seeds
SeedsSeeds
ToastToast
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Mortar And PestleMortar And Pestle
Frying PanFrying Pan
2
Place the chicken in a large bowl with the smashed garlic, thyme, parsley, crumbled chile, cumin, coriander, and paprika. Using your hands, toss the chicken and spices together to coat the chicken well. Cover, and refrigerate at least 4 hours, preferably overnight.
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CorianderCoriander
Whole ChickenWhole Chicken
PaprikaPaprika
ParsleyParsley
GarlicGarlic
SpicesSpices
Chili PepperChili Pepper
CuminCumin
ThymeThyme
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BowlBowl
3
Remove the chicken from the refrigerator 30 minutes before cooking, to allow it to come to room temperature. After 15 minutes, season the chicken on all sides with 1 tablespoon and 1 teaspoon salt and lots of pepper.
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Whole ChickenWhole Chicken
PepperPepper
SaltSalt
4
Preheat the oven to 325F.
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OvenOven
5
Heat a large saut pan over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute.
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Olive OilOlive Oil
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Frying PanFrying Pan
6
Place the chicken legs, skin side down, in the pan, and cook 8 to 10 minutes, until golden brown and crispy. (If your pan is too small for all of the legs to fit, brown them in batches so you dont crowd them.) Every so often, swirl the oil and rendered fat around the pan. Turn the legs over, and reduce the heat to medium. Cook 2 minutes on the second side. Arrange the chicken (in one layer) in a braising dish. The chicken legs should just fit in the pan.
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Chicken LegChicken Leg
Whole ChickenWhole Chicken
Cooking OilCooking Oil
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Frying PanFrying Pan
7
Pour off some of the fat and return the saut pan to medium heat.
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Frying PanFrying Pan
8
Add the onion, fennel, and bay leaves. Cook 6 to 7 minutes, stirring often, until the vegetables are lightly caramelized.
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Bay LeavesBay Leaves
VegetableVegetable
FennelFennel
OnionOnion
9
Add the tomatoes and cook another 5 minutes, stirring and scraping with a wooden spoon.
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TomatoTomato
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Wooden SpoonWooden Spoon
10
Add the sherry vinegar, white wine, and sherry. Turn the heat up to high and reduce by half.
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Sherry VinegarSherry Vinegar
White WineWhite Wine
SherrySherry
11
Add the chicken stock and bring to a boil.
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Chicken StockChicken Stock
12
Add the cilantro and pour the broth and vegetables over the chicken, scraping off any of the vegetables that have fallen on the chicken back into the liquid. The liquid should not quite cover the chicken. Cover the pan very tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven 1c to 2 hours.
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VegetableVegetable
CilantroCilantro
Whole ChickenWhole Chicken
BrothBroth
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Aluminum FoilAluminum Foil
OvenOven
Frying PanFrying Pan
13
To check the chicken for doneness, remove the lid and foil, being careful of the steam. Pierce a piece of the chicken with a paring knife. If the meat is done, it will yield easily and be tender but not quite falling off the bone.
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MeatMeat
BoneBone
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KnifeKnife
Aluminum FoilAluminum Foil
14
Turn the oven up to 400F.
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OvenOven
15
Transfer the chicken to a baking sheet, and return it to the oven to brown for about 10 minutes.
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Whole ChickenWhole Chicken
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Baking SheetBaking Sheet
OvenOven
16
Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. If necessary, reduce the broth over medium-high heat for about 5 minutes, to thicken it slightly.
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VegetableVegetable
ExtractExtract
BrothBroth
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Sauce PanSauce Pan
LadleLadle
17
Place the hot couscous on a large warm platter. Spoon the saffron onions over it, and arrange the chicken on top. Ladle some of the juices over the chicken, and top each leg with a spoonful of date relish.
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CouscousCouscous
Whole ChickenWhole Chicken
SaffronSaffron
OnionOnion
RelishRelish
DatesDates
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LadleLadle
18
Serve the extra broth and date relish on the side.Italian Couscous
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CouscousCouscous
RelishRelish
BrothBroth
DatesDates
19
Bring a large pot of heavily salted water to a boil over high heat.
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WaterWater
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PotPot
20
Add the couscous and cook 8 to 10 minutes, until tender but still al dente.
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CouscousCouscous
21
Drain the couscous, return it to the pot, and toss with the butter, parsley, and a pinch of pepper. Taste for seasoning.Saffron Onions
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SeasoningSeasoning
CouscousCouscous
ParsleyParsley
SaffronSaffron
ButterButter
OnionOnion
PepperPepper
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PotPot
22
Toast the saffron threads in a small pan over medium heat until they just dry and become brittle. Be careful not to burn the precious saffron. Pound the saffron in a mortar to a fine powder. Dab a tablespoon of the butter into the powder, using the butter to pick up the saffron.
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SaffronSaffron
ButterButter
ToastToast
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Mortar And PestleMortar And Pestle
Frying PanFrying Pan
23
Heat a large saut pan or Dutch oven over medium heat for 2 minutes.
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Dutch OvenDutch Oven
Frying PanFrying Pan
24
Add the olive oil, remaining butter, and saffron. When the butter foams, add the onions, bay leaf, chile, thyme, 1 teaspoons salt, and some pepper. Cook 8 to 10 minutes, stirring often, as the onions wilt. Turn the heat down to low, and cook another 20 minutes, stirring every now and then, until the onions are soft and sweet. Taste for seasoning.Date Relish
Ingredients you will need
Olive OilOlive Oil
SeasoningSeasoning
Bay LeavesBay Leaves
SaffronSaffron
ButterButter
OnionOnion
PepperPepper
RelishRelish
Chili PepperChili Pepper
ThymeThyme
DatesDates
SaltSalt
25
Pit the dates, and slice them thinly lengthwise.
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DatesDates
26
Toss the dates with the olive oil, lemon juice, parsley, and cilantro. Season with teaspoon salt and some pepper.
Ingredients you will need
Lemon JuiceLemon Juice
Olive OilOlive Oil
CilantroCilantro
ParsleyParsley
PepperPepper
DatesDates
SaltSalt
27
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DifficultyExpert
Ready In45 m.
Servings7
Health Score21
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