Spicy chicken breast with dates
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 630, total fat 23 G., saturated fats 6 G., proteins 47 G., carbohydrates 61 G., fiber 5 G., cholesterol 186 mg, sodium 479 mg, sugar 25 G.
Calories 630, total fat 23 G., saturated fats 6 G., proteins 47 G., carbohydrates 61 G., fiber 5 G., cholesterol 186 mg, sodium 479 mg, sugar 25 G.
Chicken breasts are rubbed with a mixture of salt, black pepper, paprika, and brown sugar and fried until a delicious, sweet-spicy crust forms. Prepare a delicious sauce especially for them, made from sweet dates, briny olives, and tart wine vinegar. Serve with boiled egg noodles dressed with butter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 boneless, skinless chicken breasts (about 220g each)
- 2 tsp paprika
- 1 teaspoon light brown sugar
- 3 tablespoons of vegetable oil
- 3 shallots, diced
- 6 Medjool dates, chopped
- 1/3 cup white wine vinegar
- 3/4 cup lightly salted chicken broth
- 170 g wide egg noodles
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Bring salted water to a boil in a medium saucepan.
- Season the chicken with salt, black pepper, paprika, and brown sugar. Heat 2 tablespoons of vegetable oil in a large oven-safe skillet over medium-high heat. Add the chicken, reduce the heat to medium, and cook until browned, 6 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until cooked through, 10 minutes. Transfer the chicken to a plate and cover loosely with foil.
- Drain the pan juices into a separate bowl. Add the remaining 1 tablespoon oil to the pan and set over medium heat. Add the shallots and cook, without stirring, until golden brown, 4-5 minutes. Stir and cook for another 2 minutes. Add the dates and vinegar; cook until the vinegar has evaporated, 2 minutes. Add the chicken broth, bring to a simmer, and cook until evaporated, 3-4 minutes. Stir in the pan juices and any juices from the chicken.
- Meanwhile, cook the noodles in boiling water according to package directions. Separately, pour off 0.5 cups of water from the pan and drain the noodles in a colander. Return them to the pan. Add butter and 1/4 cup of the cooking water. Stir, adding more water as needed. Season with salt, pepper, and 3 tablespoons of parsley.
- Slice the chicken and top with the sauce. Serve with noodles, sprinkled with the remaining 1 tablespoon of parsley.
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