I am not sure if dates have ever been quite as popular as they are at the moment. They are being used as a substitute for raw and refined sugars quite a lot, like this delicious caramel and dark chocolate slice I made here or this amazing date and custard tart. Have you been cooking with dates?
I recently wrote a whole lot of recipes using dates including a few savoury ones like this Mexican Inspired Chicken with Dates. Doesn’t it look delicious?. Dates take on flavours very easily and their texture when cooked down forms a great paste. They are actually extremely delicious with spices and chilli. It’s sweet and spicy and flecked with chillies and all goes together so well. Add cheese or sour cream if you like.
Dates grow on palm trees and were thought to have originally grown along the banks of the Nile and Euphrates Rivers in Egypt and Mesopotamia, but are now grown on every continent on earth. 100 gm of dates is approximately 277 calories but along with the calories are much needed dietary fibre, vitamins, minerals and antioxidants.
I have an Egyptian friend who enthrals me with tales of growing up in Egypt where the dates are huge and plump and are made into dozens of varieties of pastries.
So the dates fresh or dried for this recipe are melted down into the ultimate spicy, herby sweet yet savoury paste for this tender chicken. It is completely delicious with a fresh salsa containing lime and coriander.
It is totally perfect served in burritos as a wrap or rolled up and baked. You could also serve it with some Mexican inspired rice. You could even save it for the next day for lunch rolls or burritos, honestly it’s plain damn delicious. Just make sure you eat it with loads of chillies.
Look out for more date recipes
- 1 kg chicken thigh fillets boneless about 6
- 8 burritos 10 inch
- 150 gram dates fresh or dried (3/4 cup) cut1/2 and de seeded
- 1 teaspoon dried oregano a nice strong Mexican or Greek one
- 3 Tablespoons ground cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon sea salt
- 3 Tablespoons chipotle chilli *Salsa
- 60 ml vinegar 3 Tablespoons, white or red wine
- 400 gram crushed tomatoes 1 tin including the juice
- 1 clove garlic
- 40 ml oil 2 Tablespoons
- 2 each tomato diced into small cubes , 1 cup
- 50 gram Spanish onion diced
- 1/2 bunch coriander chopped
- 1 small avocado diced. diced.
- 5 gram salt and pepper
- 20 ml lemon Juice 1 Tablespoon
- 100 gram cheddar cheese grated
I like to Dice the onion and stand in boiling water for two minutes to take out the heat, before draining and adding to the salsa. This cuts some of the burn.