Arabisch gewürztes Hühnchen mit Datteln

Arabian seasoned Chicken with Dates, Sultanas and dried Plums

Pane-Bistecca

When it comes to taste, Arabic dishes are packed with it! I love such dishes, especially with ingredients in them we would never, ever take with meat. But that is so wrong! You can see it in this dish!

I served it with a Persian rice tahdig, and a mirza ghazemi aubergine puree that I reheated. But you can also just roast aubergine with tomatoes and mix it. It tasted wonderful!!

Prep time

20 min

Rest time

2 std

Cooking time

1 h 10 min

Portions

Totale Zeit

3 h 30 min

Ingredients

8 Chicken Upper Thighs with Skin

Marinade

4 cloves of Garlic, chopped
1 tbsp Ginger, grated
3 tsp ground Cumin
1 tbsp Harissa Seasoning
Zest and Juice of 1 ½ Lemons

Sauce

2 Beef Tomatoes, chopped
1 Eggplant, diced
1 yellow Capsicum, diced
2 cm Ginger, grated
2 Shallots, chopped
1 tbsp Harissa Seasoning
100 g Dates without stone
100 g Sultanas
10 dried Plums
100 ml Malaga or Sherry
100 ml Broth
Olive Oil

Instructions

Step 1

Mix the marinade. Leave the meat pieces to marinate for 2 hours.

Step 2

Put the dates, sultanas, and dried plums in the malaga. Then fry in a wide pan in hot oil on both sides. Set aside.

Step 3

In the same pan, fry the vegetables well, then add the spice and the pickled fruits with the malaga. Simmer briefly and then place in a greased ovenproof dish.