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Poulet Aux Dattes/ Chicken With Dates

chicken, historical, iraqi, jewish, moroccan

6 chicken quarters
4 tablespoon peanut or safflower oil
2 large onions (1 pound or 500 g)
1 coarsely chopped
2 teaspoon cinnamon, ground
1/4 teaspoon mace,ground
1/4 teaspon nutmeg,ground
1 tablespoon mild honey
1 3/4 cup (400 ml) water
1 salt and pepper
1/2 lb (250 g) pitted dates
1 juice of 1/2 - 1 lemon
1 pinch of saffron
1/2 cup (100g) blanched almonds,
1 toasted

In a large pan, saute the chicken pieces in the oil for a few minutes, until lightly colored, turning over once. Remove and saute onions in the pan, over low heat until soft and clear, stir in spices and honey. Add water, stir well and add the chicken pieces. Bring to boil, add salt to taste and plenty of black pepper. Simmer for 25 minutes. Add dates, juice, and saffron and cook another 5-10 minutes until tender. "It is important to taste and adjust the seasoning for the right balance of flavors". NOTE: I prepared this dish in the pressure cooker, cooking about 10 minutes at the final stage. Removed bones and served with lots of freshly ground black pepper, & the lemon zest sprinkled on a bed of basmatti rice. "This Moroccan combination has roots that go back to medieval Bahgdad". Source: The Book of Jewish Food by Claudia Roden Gwen in Glendale From: Phatwolf Date: 22 Jul 97 Jewish-Food List Ä

Yield: 1 servings

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