Chicken with Dates & Olives

Chicken with Dates & Olives

This dish is based on one of Ottolenghi’s. I changed it up with what I had available in terms of time and ingredients. The sweet and salty sauce is delish and will be added. I highly recommend to try this out. It will be added to the rotation of family favourites in my house.

Equipment required

1 medium deep based frypan with lid
1 small saucepan

Shopping list for 2 hungry people

4 chicken Maryland pieces, skin on (leg and thigh)
1 handful of pitted green olives
5 large medjool dates, pitted and diced
2 tsp of capers
1 lrg garlic clove sliced
1 chicken stock cube
Approximately 1 cup of water
1 tsp dried thyme
Salt

Method to the madness

Score the chicken pieces on the skin side with about 4 cuts, evenly spaced

Salt the pieces

Heat the fry pan to a hot heat

Brown off the chicken pieces until both sides have a golden colour

Meanwhile roughly chop the olives and capers together. Place all the remaining ingredients into the saucepan and bring to the boil

Once the chicken is browned turn the heat to low and pour over the mixture from the saucepan

The chicken should be nearly covered with liquid, if not add a bit more water

Place the lid on the frypan and let the chicken cook on a low heat for 30 minutes

Take the lid off and turn the heat up to reduce the sauce to desired consistency – you want it quite saucy

Serve the chicken covered with sauce alongside your fav low carb side. I used roasted sweet potato mashed and broccoli

ENJOY!