Skillet Baharat and Chestnut Chicken
A delicious, Middle Eastern Spiced chicken dish made in one pot! Healthy and easy to make.
Equipment
- skillet
Ingredients
- 2 lbs chicken thighs or a mixture of breasts and drumsticks
- 3 TBSP oil
- 1 onion, diced
- 3 cloves garlic, diced or crushed
- 3 medjool dates, cut into pieces
- 1/2-1 cup chestnuts (one airtight bag), ready to eat
- 2 tsp curry spice
- 1 tsp baharat seasoning
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp white pepper
- 1/4 tsp turmeric
- 1 cup water
- 1/4 cup white cooking wine
Instructions
- Heat up your skillet and add the oil. Season chicken with salt and pepper on both sides and add carefully to the pan. Sear on each side for about 2 minutes- until golden. Remove to a plate.
- To the pan add diced onion and garlic and saute until the onion begins to soften. Add the broken dates and saute another 2 minutes. Add chestnuts and all seasonings. Mix to combine well. Add water and cooking wine and stir again.
- Add the chicken back to the pan, nestling it into the sauce. Cook for 20-25 minutes, then flip. The chicken should be golden at this point on one side. Cook at a simmer on the second side until the sauce has reduced and thickened a bit, another 20-25 minutes. Serve hot.
