Date (the fruit, not the romantic encounter) Dinner

Those samplers at Sam's Club know what they're doing. I once had a "Fancy Medjool Date" handed to me on a toothpick by an elderly lady wearing a hairnet, and I was delighted. The date was gooey and honey/raisin-y. My mom hated it, but I wanted to eat more.

Maybe it was serendipity, maybe it was good seasonal planning on MSLO's part, but a few weeks later I got an issue of Everyday Food magazine in which the "Have You Tried...?" section highlighted....Wheat Germ!

I jest. It was dates, everyone's least known drupe fruit!

The next time I was at Sam's Club, I bought dates so I could make two of the dishes from the magazine - a delicious chicken dish and a festive date pudding.

The braised chicken with dates was surprisingly delicious. I was weary of the yellowish, watery mass that was the braising chicken, but it was pretty tasty, especially with couscous.

 There are a lot of onions, so this dish has to be good.  There are few things more mouthwatering than the smell of sauteing onions when I'm hungry.

Dates in the background, minced ginger in the foreground.
 

Mmm.  These assorted chicken parts have been browned for flavor, but are still raw and teeming with Salmonella and E. Coli and all sorts of other bacteria inside.

Cooking the sauce with dates, cilantro, and spices.

Braised Chicken with Dates
(from Everyday Food magazine, or Martha Stewart's website)
Serves 4

• 1 whole chicken (3.5-4 lbs, quartered) OR 4 split breasts OR 4 leg quarters    (I didn't have a quartered chicken, so I used 3 leg quarters and 2 thighs.  All in all, I preferred the thighs.  They were much easier to eat.)
• Salt
• Ground pepper
• 1 tablespoon olive oil
• 2 yellow onions, chopped finely
• 1 teaspoon sweet paprika (or regular paprika.  It works just as well.)
• 2 tablespoons fresh ginger, peeled and minced
• 3/4 teaspoon ground coriander (I omitted this and it was fine.)
• 2.5 cups water
• 1 cup chopped pitted dates (about 4 ounces)
• 1/2 cup fresh cilantro leaves, chopped
• 2 lemons, halved, for serving (or not.  I didn't want to buy a lemon, so I left this out.)

Salt and pepper the chicken pieces.  Heat the olive oil in a large pot or Dutch oven (if you are so fortunate as to have one) over medium-high heat.  Cook the chicken, skin side down, until it is brown and crisp, about 6 minutes.  Flip the chicken and cook for about 6 minutes more.  Transfer the chicken to a plate.
Add onions to the pot, stirring occasionally, until the onions are soft, about 5 minutes.  Add the ginger, paprika, and coriander.  Cook for 2 minutes, stirring. 
Place chicken evenly over the onions and spices.  Add the water and bring to a boil.  Reduce to a simmer, cover, and cook until chicken is done, about 40-45 minutes.
Move the chicken to a serving dish.  Increase the heat to high and boil the cooking liquid until it is reduced by half, 12 to 15 minutes. 
Stir in dates and cilantro.  Season with salt and pepper. 
Pour sauce over chicken and serve with lemon halves and couscous. 

Chicken with sauce and couscous.  A hearty Middle Eastern-esque dinner.