- 1 3.5-4lb Whole Chicken, Cut in 1/8ths
- 2.5 cups Chicken Bone Broth
- 1 tablespoon schmaltz or oil
- 2 medium yellow onions, diced small
- 2 tablespoons minced peeled fresh ginger
- 1 teaspoon sweet paprika
- 3/4 teaspoon ground coriander
- 1 cup chopped and pitted dates
- 1 cup green olives, pitted if possible
- 1/2 cup fresh cilantro leaves, chopped
- 2 lemons, halved or quartered, for serving
- Salt and pepper, to taste
Brown the Chicken
In a large Dutch oven, or a heavy pot, heat the schmaltz or oil to medium-high, and brown the chicken, skin-side first, for around 6 minutes (or until crisp), then flip the chicken and cook for another 6 minutes. Transfer to a plate.
Add onions and spices
Add the onions and cook until softened and translucent. Stir in the ginger, paprika, and coriander and cook for another 2 minutes
Combine ingredients and braise
Place the chicken over the onion mixture, add the stock and half of the dates and olives, and bring to a boil. Then, reduce to a rapid simmer, and cover. Cook the chicken for ~45 minutes, or until cooked through (the leg quarters might need a little more time than the breast quarters will).
Make the sauce
Remove the chicken and place on a serving dish. Increase the heat to high and reduce the cooking liquid until reduced by half. Stir in the remaining dates and olives, add the cilantro, and season with salt and pepper, to taste. Pour the sauce over the chicken, and serve with lemon halves, over couscous or quinoa.
Instant Pot directions
- Use the saute function for Steps 1 and 2.
- For Step 3, place the chicken over the onion mixture, add the stock and half of the dates and olives in the pot. Cook on high pressure for 15 minutes. Allow pressure to release naturally.
- For Step 4, follow instructions for making the sauce, using the saute function on your Instant Pot.
