Thursday, November 1, 2012

Chicken with dates and couscous recipe

Photo: Chicken with dates and couscous recipe
Photography by Mark Roper

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken with dates and couscous recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken with dates and couscous.

Follow our lead and we'll have you plating up this vibrant chicken and couscous dish in half an hour.


2 red onions
3 cloves garlic
6 chicken thigh fillets
50g butter
60ml (1/4 cup) olive oil
8 fresh dates
1 tsp ground cumin
1 tsp ground cinnamon, plus 1 pinch extra
1 pinch saffron threads (optional)
400g can chopped tomatoes
250ml (1 cup) chicken stock
1 cinnamon quill
400g (2 cups) instant couscous
20g (1/4 cup) flaked almonds
1 tbs lemon juice
1/4 bunch coriander


Peel onions and garlic, then thinly slice. Cut chicken thighs into thirds. Heat butter and 1 tbs oil in a heavy-based casserole over medium heat. Add chicken and cook for 2 minutes each side or until browned. Transfer to a plate.


Return casserole to medium heat. Add onions, garlic and 1 tsp salt, and cook, stirring, for 5 minutes or until softened. Meanwhile, cut dates in half, remove seeds, then thinly slice. Add cumin, ground cinnamon and saffron, if using, to onion mixture and cook, stirring, for 1 minute or until fragrant. Return chicken to casserole with tomatoes, stock, cinnamon quill and half the dates. Bring to a simmer, then cook, partially covered with a lid, for 15 minutes or until the chicken is cooked through.

Meanwhile, fill a kettle and bring to the boil. Place couscous and 1 tbs oil in a bowl. Pour over 400ml boiling water, stir to combine, then cover tightly with plastic wrap. Set aside for 10 minutes or until water is absorbed.

Heat remaining 1 tbs oil in a pan over medium heat. Add remaining dates and almonds, and cook, tossing, for 3 minutes or until almonds are toasted. Stir in the lemon juice and extra ground cinnamon.

Fluff couscous with a fork, then divide among plates with chicken. Tear leaves from coriander, then scatter over chicken with almond mixture to serve.

MasterChef - August 2011 , Page 86
Recipe by Sophia Young

More Middle Eastern Recipes: 

Chicken couscous salad 
Moroccan Chicken with Almond Couscous 
Chicken Tagine with Couscous 
Roast chicken with couscous & pine nut stuffing 
Chicken and vegetable tagine with lemon couscous 
Middle Eastern Chicken Pot and Butter-Nut Couscous 

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