The sweetness of natural dates dress this chicken up with flavors and texture you wouldn’t believe.
Date Glazed Roast Chicken
Servings
6 Servings
Ingredients
- 8 ounces dried dates about 10 to 12
- 1 cup orange juice
- 3 cloves garlic chopped
- 2 tablespoon fresh thyme
- 2 tablespoon extra virgin olive oil such as Colavita
- 1 tablespoon red wine vinegar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 1 chicken cut into 1/8ths (3-pound chicken)
Instructions
- In a small bowl, soak dates in enough warm water to cover for 20 minutes or until skins peel off easily. Remove skins and pits.
- Preheat oven to 350°F and lightly spray a baking pan with cooking spray.
- In a food processor or blender, combine dates, orange juice, garlic, thyme, olive oil, vinegar, cinnamon and cumin and blend until smooth. In a large bowl combine chicken with date glaze and toss to combine.
- Spread chicken pieces out in a single layer on prepared baking pan and bake for 25 minutes. Flip and bake another 25 minutes. Remove baking pan from the oven and flip chicken pieces once more, skin side up and spray with cooking spray. Broil on high for 3 to 5 minutes to brown.
I think it would work, probably you would need about 1/2 cup.
I have two jars of Jaime’s Silan syrup. Could I substitute that for the dried dates? If so how much would I add to the oranje juice, etc…
Thanks,
Gail
Can this be made in advance and frozen? And can i use dried thyme instead of fresh?
Yes, it will work to make ahead and freeze and yes you can use dried thyme.
Strange, maybe the dates were too old, I find that they get extra dry when they get older. The date syrup will be a bit thinner, but should work okay, probably between 1/2 and 3/4 cup would work. If you are going to blend it with a blender anyways you can try and add some diced peeled apple to thicken it. Good luck with all and Happy Passover.
I apparently used the wrong kind of dates: Ameri. Even after soaking in warm water for a long time, the skins did not come off easily and they were rather dry and hard. I have date syrup (silan) on hand. Any reason I can substitute with that? How much should I use? Thanks! Very excited to try this for the seder
Hi Mihaela, so you can use skinless bone-in chicken and can add a little oil — the issue to be aware of is the cook time can cause the chicken to dry out a bit, when not protected by the skin (crispy skin = good, crispy chicken, not so good 🙂
I also want to know this – curious about making it with boneless skinless chicken breasts
Hi Debbie, yes you can use boneless skinless chicken breasts — just be sure not to overcook, about 10-25 mins total depending on thickness.
Can I use skinless chicken? Should I compensate the skin fat with some oil?
WHOA!!!!!!!!!!!! Way to make us all feel inadequate!!! LOL!!! Thrilled this dish speaks to you!!! Wishing you a happy, kosher, Passover.
I’ve spent hours trying to find a chicken dish for my Seder. I’m a serious foodie who is feeling bored with everything I’ve done in the past, but haven’t been able to find anything that looked interesting enough or special enough. This looks awesome, and easy (important because I do it all from scratch – soup, fish, brisket, kugels, veggies, cakes, macaroons, even chocolate frogs….. I even wrote my own Haggadah) THANK YOU, Jamie!! I knew I should have looked to you first! Now I can go design the menus and make a shopping list!
maybe even turkey?? hmm that would possibly be awesome with turkey!!!
true. just thinking how it would look & taste with the whiteness of the sea bass. maybe halibut?
Hi Annette I think this would be delish with Salmon but not as good of match for the fattier Chilean Sea Bass.
do you think this would be good with salmon or even chilian sea bass?
sure great idea — all the same just adjust the cooking time. depending on thickness should be 10-15 minutes per side and you can skip the broil step. enJOY!
This sounds great, Jamie. I’m wondering if you have suggestions on how to make this using boneless chicken breast instead. Thoughts or suggestions? Thanks!
Awesome so happy you enJOYed!
Recipe was easy, different and delicious!
dried – sorry that was not clear – we will fix the recipe
Do you recommend fresh dates or the dried medjouls?
thanks so much for the feedback!!! really appreciated! and I like your daughter’s taste.
that’s like asking me to pick a favorite child!!! this recipe is sweet — you can add honey but I don’t think you need it. this recipe is amazing and really special! but in an effort to offer you some direction I would say the honey chicken may have a little more universal appeal (that is to say slightly more generic) sweet and delicious and a total crowd pleaser)
I am trying to decide between making this or the honey date chicken thigh recipe- is this recipe sweet at all? What if I add a bit of honey to this recipe would that work ok?
Hi Jamie,
In addition to the honey and date chicken thigh recipe, I made this one as well. It is my daughter’s favorite, however, I believe that it tastes better a few days later, so that all the liquids and spices have a chance to marinate as it sits in the fridge. This is a great recipe and I suggest making the sauce/marinade in a large food processor. I used a smaller one and the liquid seeped out. Yum, yum
and have a Gmar Chatima Tova.