Date and Olive Braised Chicken Thighs
I’ve started to really enjoy Indian inspired dishes, and last night, I felt playing a little game of “Chopped” with my husband. “What can I do with Olives, Chicken, Thighs, Dates, and all of this fresh herb we just pruned?” This dish was the culmination of all of our conversations on the subject, and might I add, was delicious!
- 2 lb. chicken thighs, bone in, skin on
- olive oil
- salt and pepper
- 1 Tbsp Garam Masala
- 1 Tsp Curry powder
- 2 Tsp Cayenne Pepper
- 1 Tbsp creme of coconut, or substitute 1/4 cup coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 cup pitted kalamata olives, roughly chopped
- 1/2 cup pitted dates, roughly chopped
- Zest of one lemon
- A good handful of fresh oregano and thyme, leaves picked
- 1 cup of white wine
- good quality chicken stock
- Cooked Basmati rice
Season the chicken thighs liberally with salt and pepper. In a heavy duty pan or Dutch Oven, heat the olive oil over medium high heat and add the chicken thighs, skin down. Cook for a good 6 or 7 minutes to get some colour on the skin, and turn over the chicken thighs, and cook for another 5 minutes. Remove the chicken thighs from the pan and reserve on a warm plate.
Add the onion to the pan along with some oil and cook for a couple of minutes until translucent, then add the garlic and cook for an additional minute. Add the olives, dates, lemon zest, and herbs, along with the garam masala, the curry powder, the creme of coconut, and the cayenne pepper. Stir to incorporate, and then add the wine and enough chicken stock to cover the chicken.
Return the chicken to the pot, bring to a boil, and then reduce the heat to simmer for another 30 minutes or until the chicken is tender, but not falling off of the bone.
Serve over Basmati rice cooked with lemon zest. Enjoy!