Kosher chicken with dates recipe

8 ratings Rate
  • Serves 6
  • 15 mins to prepare and 1 hr 50 mins to cook
  • 1140 calories / serving
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Preheat the oven to 200°C, 400°F, Gas Mark 6.

Make a date paste by placing 100g of the dried dates into the food processor together with 3 tablespoons water. Remove and set aside.

Loosen the skin of the breast side of the chicken with a knife. Put the date paste under the skin and place breast side down into a large roasting tin. Add the chopped onion and sliced lemon. Pour the chicken stock and white wine over the chicken. Place the remaining dates into the roasting tin and season with salt and freshly ground black pepper.

Cover with tin foil and roast for 1½ hours. Remove the chicken from the oven, turn it over and return to the oven with out the foil covering for a final 15 minutes. (You know when the chicken is cooked as the juices will run clear when the chicken is pierced into the thigh with a skewer.)

To toast the almonds place them on a baking tray and put in the oven, temperature 200°C, 400°F, Gas Mark 6 for 8-10 minutes until golden. Remove and set aside. (This can be prepared in advanced.)

For the gravy, pour the cooking juices into a saucepan. Take 4 tablespoons of the gravy and mix with the corn flour. Whisk this into the gravy stock. Heat gently stirring continuously until it has thickened. Transfer to a gravy boat.

Cut the chicken in to 8 pieces and carve the breast meat.

*Some Kosher products may only be available in limited stores.

See more Kosher recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

 

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  • Ingredients

  • 2.5kg whole chicken, giblets removed
  • 1 lemon, cut into slices
  • 250ml chicken stock
  • 200ml white wine
  • 1 onion, skinned and roughly chopped
  • 375g traditional stone out dried dates
  • salt
  • freshly ground black pepper
  • Gravy

  • 2tbsp corn flour mixed
  • To garnish

  • 3tbsp toasted flaked almonds
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  • Energy 4755kj 1140kcal 57%
  • Fat 64g 91%
  • Saturates 16g 80%
  • Sugars 45g 50%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 55.5g Protein 84.3g Fibre 3.8g

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