Baked Chicken with Dates

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 90 mins

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)
1cup pitted dates, halved
1cup sliced pitted green olives
2tablespoons olive oil
2tablespoons white wine vinegar
4cloves garlic, minced
1/2teaspoon salt
1/2teaspoon coarsely ground black pepper
1/4cup dry white wine or dry vermouth
1tablespoon honey


  1. 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.
  2. Preheat oven to 350F.
  3. 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.

Nutritional Info *per serving

  • Glycemic Load 18.5
  • Calories 360
  • Fat 17g
  • Saturated Fat 4g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 9g
  • Cholesterol 100mg
  • Sodium 430mg
  • Potassium 430mg
  • Carbohydrate 23g
  • Fiber 2g
  • Sugars 19g
  • Protein 28g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 10%