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This is my favorite type of chicken dish to serve at holiday meal. It’s a sauce chicken, which means I make it ahead of time and freeze it (yes! you read that right!), plus the sauce stands up to reheating on the hotplate. It’s sweet, but not too sweet, it’s soft and tender and just everything I look for in a chicken recipe! Feel free to sprinkle pomegranate seeds over the chicken for an extra symbolic element of this dish, but with apples, dates and carrots, you really can’t go wrong here!
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Apple and Date Pargiyot
Ingredients
- 2-3 lb dark chicken cutlets (pargiyot), cut into bite size pieces
- 2 Tablespoons cornstarch
- 1 teaspoon kosher salt
- Oil, for searing
Sauce:
- 2 Tablespoons oil
- 1 large onion, diced
- 2 teaspoon kosher salt, divided
- 2-3 carrots, thinly sliced or diced
- 2 cloves garlic, minced
- 2 cubes frozen ginger
- 3 apples, peeled and thinly sliced
- 1/2 teaspoon sage
- 1 teaspoon chili powder
- 1/2 cup dates, pitted and chopped
- 2 Tablespoons apple cider vinegar (optional)
- 1 cup white wine (preferably dry, but any you like will work) or chicken or vegetable broth
Instructions
- 1. Heat oil in a large, deep frying pan. Toss chicken with cornstarch and salt. Add to frying pan and cook for 2-3 minutes per side, until browned. (You may need to work in batches to avoid overcrowding the pan.) Remove chicken from heat; set aside.
- Reduce heat to medium. Add oil to pan. Add onions and half of the salt. Cook, stirring occasionally, until the onions are softened. Add carrots, garlic and ginger and continue to cook, stirring occasionally, until carrots are softened, 5-8 minutes.
- Add apple, sage and chili powder. Stir to combine and continue to cook for a few minutes, until mixture has gotten some color and is fragrant.
- Add dates, vinegar, remaining salt, and wine. Add chicken back into the pan. Cook on high heat until the sauce starts bubbling, then reduce to medium-low and cook for 20-30 minutes, until chicken is cooked through and sauce has thickened. If desired, sprinkle additional chopped dates on the chicken prior to serving.
Notes
Plan ahead: This recipe can be prepared ahead and frozen. Rewarm covered, until heated through. Note that you may need to add some liquid while reheating.
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