Lemon, Pomegranate & Date Chicken

I would describe this dish as an “adult sweet & sour” chicken. The jammy sauce has SO much flavour from a few simple store cupboard staples and can be put together on a weeknight. It is exactly the type of food I like to cook when I’m void of inspiration and need to raid the panty and fridge for stragglers. A few simple ingredients and technique can give you a stunning dish that will be the highlight of your weeknight meals. Serve it with a simple salad, some boiled potatoes or rice.

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Lemon, Pomegranate & Date Chicken

Yield: 4-6

Ingredients

• 6 chicken thighs cutlets, skin on, boneless.
• 3 medium red onions, cut into 4 or 6 wedges, with root intact
• 6 garlic cloves, sliced
• 10 Medjool dates, ripped open and pit removed
• 2 lemons, one thinly sliced (seeds removed) and the other cut into wedges for juicing
• 3 tablespoons pomegranate molasses
• 3 cups of water
• Salt and pepper to taste
• Coriander for garnish

Instructions

1. Pat the chicken thighs dry of any moisture and season well with salt. Heat up a heavy bottomed pan to medium, add a drizzle of olive oil. When it is hot, place the chicken thighs in, skin side down*. Cook for approximately 10 minutes on one side, or until the skin is golden brown and crispy and the thigh is 80-90% cooked through. Flip and cook through on the other side. Remove and set aside.
2. There should be chicken fat already in the pan but if you need more oil add in a few tablespoons of olive oil. Keeping the pan at a medium heat, add in the onions and cook until they being to turn translucent.
3. Add in the garlic and lemon slices, stirring to coat everything in the oil and fry until the garlic has softened and the lemon slices start to caramelize.
4. At this stage add in the dates, water and pomegranate molasses. Let everything come to a simmer for 3-4 minutes. As the dates start to soften, squash them with the back of a spoon, encouraging them to break up. Season with salt and pepper and if you want the sauce to be thinner, add half a cup more water.
5. Place the chicken thighs back in the pan to reheat slightly, careful not to get the sauce on the crispy skin. Serve in the pan, with a generous amount of coriander and fresh lemon wedges. This can be eaten with bread, rice pilaf or on its own.

Notes

*If you own a splatter screen for your pan, now would be a good time to use it. You’re welcome. 

chicken, dates, weeknight meal, lemon,

Chicken, Dinner