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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
These pargiyot are so tender and perfect nestled among the sweet, chewy dates and caramelized onions. It’s a dish that is simple to make but rewards with delicious flavors. The Beleaves dates are high quality Medjools that are soft and pliable. You’ll get a bag for this recipe and then find yourself grabbing them one after another for the perfect snack.
6 boneless, skinless chicken thighs aka pargiyot
1 tablespoon Gefen Olive Oil
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/2 teaspoon ground coriander, divided
1/2 teaspoon sea salt
1/4 teaspoon black pepper, divided
3 tablespoons Gefen Olive Oil, divided
3 large onions, thinly sliced
6 Beleaves Pitted Medjool Dates, checked and chopped
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon silan, such as Heaven & Earth Date Syrup
1 and 1/2 cups boiling water
cilantro, for garnish
Place chicken thighs in a small bowl. Season with coriander, granulated garlic and onion, salt and black pepper. Add olive oil and mix well.
Heat a 12-inch skillet over medium heat. Add two tablespoons olive oil. Sear chicken for two to three minutes per side until browned. Transfer to a plate.
In the same pan, add the sliced onions and mix to combine in oil. Cook onions for six to eight minutes until they turn golden. If the onions feel dry and they’re sticking to the pan, add the remaining olive oil.
Once the onions are golden and soft, scatter the chopped Medjool dates. Season with coriander, salt, and pepper. Pour boiling water and deglaze the pan. Nestle the chicken back between the jammy onions.
Bring to a boil, cover, and cook on low for 20 minutes. Garnish with cilantro and serve over rice.
Sponsored by Beleaves
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