Recipes
The most popular way to use dates is to eat them straight from the pack, but they can also be used in baking and cooking. Here are two recipes to include the benefits of dates in your meals
DATE SQUARES
INGREDIENTS
1 cup chopped dates, pitted
1 cup pumpkin puree
1 teaspoon grated orange zest
1 cup water or freshly squeezed orange juice
11/2 cups large flake oats
1 cup flour
2/3 cups packed brown sugar
1/4 tsp salt
2 tablespoons freshly squeezed lemon juice
1/2 cup chopped pecans
1 pinch ground nutmeg
3/4 cup melted butter
PREPARATION
Servings: 12 Servings
In a saucepan, combine the first four ingredients and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes or until the fruit is tender and the mixture has thickened enough to fit in a spoon.
Meanwhile, in a large bowl, mix the rest of the ingredients, finishing with the butter and mix with a fork until the mixture has the texture of coarse crumbs. Press half of the oatmeal mixture evenly into a greased 9-inch (23 cm) metal cake pan. Cover with fruit filling. Sprinkle with remaining oatmeal mixture.
Bake in center of preheated 350°F (180°C) oven for about 35 minutes or until top of cake is golden brown. Place the mold on a wire rack and let cool. Using a sharp knife, cut into squares.
CHICKEN TAGINE WITH DATES
INGREDIENTS
1 ready-to-cook chicken, around 1.5 kg
500g soft dates
200 g blanched almonds
2 large onions
2 cloves garlic
1 C. c. powdered ginger
1/2 of saffron (threads + powder)
1 cinnamon powder
4 tbsp. at s. thick honey
5 cl of olive oil
125g butter
Salt pepper
PREPARATION
Servings: 6 People
Pit the dates. Peel and chop the onions. Peel and crush the garlic cloves.
Melt the butter in the bottom of a Tagine. Place the chicken there. Add the onions, garlic, ginger and saffron. Add salt and pepper.
Wet with 20 cl of cold water. Place the lid on the Tagine, cook for 30 minutes then remove the chicken.
Add the dates, cinnamon and honey to the Tagine. Mix well, add a little hot water if necessary, then cover and simmer for 10 minutes to reduce the sauce.
Reintroduce the chicken into the Tagine and turn them in the sauce to coat them, proceeding carefully so as not to crush the dates. Continue cooking for 10 minutes.
Meanwhile, pour the oil into a frying pan and brown the almonds for a few minutes. Drain them carefully on absorbent paper.
5 min before the end of cooking, introduce the almonds into the Tagine and mix gently. Serve hot.
