by Cindy
Just about the only indigenous plant life in the UAE is the date palm tree. Dates are to the UAE what chips and salsa are to Texas. They are everywhere. We eat them straight off the tree, we serve them to guests when they come into our home, we munch on them when we have a craving for something sweet. We dip them in chocolate, stuff them with nuts and now...put them in chicken. Jeff found a great recipe in the paper this week and (rather than suggesting I make it) he made it for dinner while I was out for a run one evening. Major points for Dr. Baker!
We thought we would pass along the recipe to give you a 'taste' of life in the UAE.
Chicken stuffed with dates
Serves 2
3 tbsp olive oil
1 garlic clove, peeled and finely chopped
1/8 white onion, peeled and finely chopped
1 tsp cumin seeds
8 large dates, pitted and chopped
2 skinless chicken breasts
2 oz. cream cheese
small bunch parsley, leaves picked and chopped (or 1/2 tsp dried parsley)
1/8 cup flaked almonds
salt and black pepper
Heat one tablespoon olive oil in a frying pan over a medium-low heat. Add the garlic and onion and cook for eight to 10 minutes, until softened and light golden brown.
Increase the heat slightly and add the cumin seeds, followed a minute later by the dates. Stir well, season with salt and black pepper and cook for a further three to four minutes. Remove the pan from the heat, tip the mixture into a bowl and leave to cool.
Using a sharp knife, slice into the side of each chicken breast, to form a pocket.
Beat the cream cheese, parsley and flaked almonds into the cooled date mixture, taste to check the seasoning and spoon into each pocket.
Heat two tablespoons of oil in a frying pan over a medium-high heat. Add the chicken breasts and cook for three minutes on each side, then reduce the heat and continue to cook for a further seven to eight minutes, or until the chicken is completely cooked through.
Remove from the pan and serve with your chosen accompaniments – wild rice works well.
Enjoy!
Just about the only indigenous plant life in the UAE is the date palm tree. Dates are to the UAE what chips and salsa are to Texas. They are everywhere. We eat them straight off the tree, we serve them to guests when they come into our home, we munch on them when we have a craving for something sweet. We dip them in chocolate, stuff them with nuts and now...put them in chicken. Jeff found a great recipe in the paper this week and (rather than suggesting I make it) he made it for dinner while I was out for a run one evening. Major points for Dr. Baker!
We thought we would pass along the recipe to give you a 'taste' of life in the UAE.
Chicken stuffed with dates
Serves 2
3 tbsp olive oil
1 garlic clove, peeled and finely chopped
1/8 white onion, peeled and finely chopped
1 tsp cumin seeds
8 large dates, pitted and chopped
2 skinless chicken breasts
2 oz. cream cheese
small bunch parsley, leaves picked and chopped (or 1/2 tsp dried parsley)
1/8 cup flaked almonds
salt and black pepper
Heat one tablespoon olive oil in a frying pan over a medium-low heat. Add the garlic and onion and cook for eight to 10 minutes, until softened and light golden brown.
Increase the heat slightly and add the cumin seeds, followed a minute later by the dates. Stir well, season with salt and black pepper and cook for a further three to four minutes. Remove the pan from the heat, tip the mixture into a bowl and leave to cool.
Using a sharp knife, slice into the side of each chicken breast, to form a pocket.
Beat the cream cheese, parsley and flaked almonds into the cooled date mixture, taste to check the seasoning and spoon into each pocket.
Heat two tablespoons of oil in a frying pan over a medium-high heat. Add the chicken breasts and cook for three minutes on each side, then reduce the heat and continue to cook for a further seven to eight minutes, or until the chicken is completely cooked through.
Remove from the pan and serve with your chosen accompaniments – wild rice works well.
Enjoy!
No comments:
Post a Comment