Chicken Breast with Dates

Chicken Breast with Honey Dates Sauce and Chutney (for 4 diners)
4 slices of chicken breast
4 tablespoons olive oil
Salt and pepper

Sauce ingredients:
1/2 onion, diced
12 peeled and pitted dried dates
2 tablespoons olive oil
1 /2 cup red wine
3 cups water
4 Dorot Herb de Provence cubes

Chutney Ingredients :
3 cups of diced dried fruit (figs, dates, apricots and raisins)
1 sugar
4 Dorot Crushed Ginger cubes
1/ 2 small onion, diced
2 Dorot Crushed Garlic cubes
1 / 2 teaspoon salt
1 / 4 teaspoon ground nutmeg
1 / 2 cup white wine vinegar
1 / 2 cup water

How to prepare the sauce: 

1. Simmer the onion in a small saucepan with some olive oil. 

2. Add dates, red wine and water and bring to boil.  

3.  Cook for 20 minutes on low heat.  

4. With a food processor, grind the sauce until it thickens and pour back into the cooking pot. 

5. Add the Dorot Herb de Provence cubes. 

6. Cook for about 10 minutes and remove from heat. 

How to prepare the Chutney:  

1.  Put all the ingredients in a pot, stir continuously and cook on medium heat until boiling. Then cook for another 30 minutes on low heat.

2. Pour the Chutney in a jar, let it cool in the refrigerator until serving.

3. Roast the chicken breasts on both sides on a pan with some olive oil, salt and pepper until it is ready. 

4. Place the chutney on a plate, place the chicken breasts, pour sauce over and serve
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