From Everyday Food, Dec ’09.

  • 1 whole chicken (about 3.5-4 pounds)
  • 1 tbsp extra virgin olive oil
  • 2 medium yellow onions, diced small.
  • 2 tbsp minced fresh ginger.
  • 1 tsp sweet paprika
  • 3/4 tsp ground coriander
  • 1c chopped and pitted dates (~4oz)
  • 1/2 c fresh cilantro leaves, chopped.
  • 2 lemons, halved for serving.

Season chicken with salt and pepper.

In a dutch over, heat oil over mid-high.  Cook chicken, skin side down, until browned and crisp, about 6 minutes.  Move to plate.

Add onions to pot and cook, storring until softened, ~5min.  Add ginger, paprika, coriander, cook stirring ~2min. Arrange chicken evenly over onion mixture, add 2.5c water and bring to a boil.  Reduce to a rapid simmer, cover and cook until chicken is cook through (40-45min).

Transfer chicken to serving dish and increase heat to high.  Boil liquid until reduced by half (12-15min).  Stir in dates and cilantro; season.  Pour sauce over chicken and serve with lemon halves.