Chicken with Dates, Shallots, and OrangeAdd To My Recipes
1 chicken, cut into pieces (recipe works for 3-breasted chicken as well)
3 large shallots, sliced lengthwise into 1/2-inch pieces, separate as much as possible
10 dates, pitted and sliced into quarters, the long way
2 clementines or other small oranges, 1 thinly sliced across into circles, the other juiced (about 1/4 cup juice)
1/4 cup Bartenura Olive Oil
1 and 1/2 teaspoons turmeric
1 and 1/2 teaspoons dried thyme
1 and 1/2 teaspoons Gefen Garlic Powder
1/4 teaspoon Gefen Table Salt
1/4 teaspoon black pepper
1/4 cup Kedem White Cooking Wine
2 tablespoons Gefen Honey
Preheat oven to 400 degrees Fahrenheit.
Spread out the shallots and dates around the roasting pan. Place the chicken pieces on top. Pour oil over the chicken and rub to coat.
Combine the turmeric, thyme, garlic powder, salt, and pepper in a small bowl and rub all over the chicken pieces.
Pour the orange juice and the wine around the chicken. Place the orange slices on top of the chicken pieces.
Bake for 35 minutes. Drizzle the honey on top of the chicken pieces and bake for another 25 minutes, or until the chicken is browned and the juices run clear. Baste chicken with pan juices once or twice.
Note: This recipe provided with permission from kosher.com
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