Baked Chicken with Dates
- Yield 6 servings
- Prep 10 mins
- Cook 90 mins
Dates and olives together make for an out-of-the-ordinary chicken dish.
Dates are a sweet accent even in savory dishes—the way dried cranberries or raisins often are. Look for plump, juicy, unsweetened dates in the produce section of most markets. Serve with couscous and Parmesan cheese.
- 12 skinless, bone-in chicken thighs (about 4 1/2 pounds)
- 1 cup pitted dates, halved
- 1 cup sliced pitted green olives
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/4 cup dry white wine or dry vermouth
- 1 tablespoon honey
- Mix chicken thighs, dates, olives, oil, vinegar, garlic, salt and pepper in a 13-by-9-inch baking dish. Cover and refrigerate at least 2 hours or overnight.
- Preheat oven to 350F.
- Toss chicken mixture; pour wine over all and drizzle with honey. Bake uncovered, basting often, about 1 1/2 hours, until browned and fragrant.
Recipe by Bruce Weinstein and Mark Scarbrough.