Chicken with Dates and Wine
Infused with Middle Eastern-inspired flavors, this Chicken with Dates and Wine recipe is a savory-sweet masterpiece that’s perfect for an elevated weeknight dinner or a special occasion. Juicy, golden-crisp chicken thighs are braised in a rich, aromatic sauce made with dry white wine, chicken broth, and earthy spices like cinnamon and cumin. Plump, naturally sweet dates add a delightful contrast to the savory onions and garlic, creating a lush, velvety sauce that’s perfect for spooning over fluffy couscous, steamed rice, or rustic crusty bread. This one-pan recipe not only delivers incredible depth of flavor in just an hour but is also an inviting way to bring warmth and sophistication to your table. Garnished with a sprinkle of fresh parsley, this dish is as visually stunning as it is delicious, making it a must-try for lovers of bold, dynamic recipes.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 medium yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 12 pieces dates, pitted
- 1 cup dry white wine
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for 4–5 minutes on each side, until golden and crispy. Remove the chicken and set aside.
Lower the heat to medium, add the diced onion to the pan, and sauté for 4–5 minutes until softened.
Stir in the minced garlic, ground cinnamon, and ground cumin, cooking for an additional minute to release their aromas.
Add the dates, and stir to coat them in the spices and onion mixture.
Pour in the white wine and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan.
Return the chicken thighs to the pan, skin-side up, and reduce the heat to low. Cover and simmer for 25–30 minutes, until the chicken is tender and cooked through (internal temperature should reach 165°F or 74°C).
Uncover the pan and simmer for an additional 5 minutes to thicken the sauce slightly.
Taste the sauce and adjust seasoning with additional salt, if needed.
Sprinkle the dish with chopped fresh parsley and serve warm, paired with couscous, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 16.1 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
