Passover 2002: Freeing the Seder


  Chicken With Dates

The Chef
PETER HOFFMAN of Savoy

Servings
Serves eight.

Ingredients
2 large chickens, cut into quarters
Salt and freshly ground black pepper
1/3 cup olive oil
3 large onions, peeled and chopped
1 tablespoon cinnamon
1/2 teaspoon nutmeg
2 tablespoon honey
3 cups light chicken stock
1 pound dates, halved lengthwise
Juice of 2 lemons
1 teaspoon saffron

Cooking Instructions
Season the chicken parts with salt and a generous amount of pepper. Heat the oil in a large skillet, add the chicken in batches, and brown on all sides over high heat. Remove the chicken and set aside. Add the onions to the skillet and cook over medium heat until soft, about 10 minutes. Add spices, honey, and stock, and bring to a boil. Reduce heat and return the chicken to the skillet. Cover and simmer for 25 minutes or until the chicken is cooked. Skim the fat from the surface. Add the dates, lemon, and saffron, and cook for a further 5 to 10 minutes. Serve the chicken with some of the dates and sauce.




Photograph by Anna Williams.


 
 
   
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