Korean Barbeque Pulled Chicken

Photo of Korean Barbeque Pulled Chicken made with All Natural DateME Date Paste

Korean Barbeque Pulled Chicken

We put an international spin on this pulled chicken recipe. Spicy with chili paste and tangy from rice wine vinegar, we also add date paste to give the chicken some depth of flavor.  We serve it with rice, but the pulled chicken can also be served with lettuce wraps or in a sandwich.

Photo of Korean Barbeque Pulled Chicken made with Non GMO DateME Date Paste

Ingredients

  • 1 lb. boneless chicken thighs
  • 1 Tbsp. oil
  • 1 cup broth
  • ¼ cup soy sauce
  • 2-3 Tbsp. DateME Date Paste
  • 1½ Tbsp. rice wine vinegar
  • 1 Tbsp. sesame oil
  • ½ tsp. ground ginger
  • ½ tsp. garlic powder
  • chili paste (sambal oelek) to taste
  • sliced scallions and sesame seeds, to garnish
  • jasmine rice

Directions

  1. Heat oil in a pot over medium heat.
  2. When oil is hot, add the chicken thighs in a single layer. Sear them for 2 minutes on each side.
  3. Add the broth. Bring the broth to a boil and reduce to a simmer. Cover the pot until the chicken is fully cooked and soft enough to shred.
  4. Uncover the pot and allow the liquid to reduce for a few minutes.
  5. Remove the pot from the heat and shred the chicken.
  6. In another bowl, combine the soy sauce, date paste, rice wine vinegar, sesame oil, ground ginger, and garlic powder. Add chili paste to taste.
  7. Toss the shredded chicken in the sauce and thin as needed with the reserved broth in the pot.
  8. Top the shredded chicken with sliced scallions and sesame seeds and serve alongside your favorite rice.

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Balsamic Chicken Thighs

Photo of Balsamic Chicken Thighs made with DateME ready-to-use date paste

Balsamic Chicken Thighs

Chicken thighs have gained in popularity because they are flavorful and do not dry out during cooking. This recipe uses balsamic vinegar and date paste as the base for a delicious sauce that gives the chicken a nice, piquant flavor.

Photo of Balsamic Chicken Thighs made with DateME all natural date paste

Ingredients

  • ½ Tbsp. oil
  • 4 large chicken thighs
  • ½ cup onion, minced
  • 5 cloves garlic, chopped
  • 6 Tbsp. balsamic vinegar
  • ¼ cup DateME Date Paste
  • 1 tsp. lemon juice
  • water or broth, as needed
  • salt and pepper
  • chopped parsley

Directions

  1. Preheat oven to 375°F.
  2. Place a well-seasoned cast iron pan over medium heat for 5 minutes or until quite hot. Add the oil.
  3. When the oil is hot, sear the chicken thighs skin-side down for 5-7 minutes or until the skin is crispy and does not stick to the pan.
  4. Flip thighs and let the underside cook for another 3 minutes.
  5. Transfer the pan to the oven until the thighs reach an internal temperature of 165-170°. At this point, remove chicken from the pan and set aside.
  6. Drain the majority of the fat from the pan, reserving a small amount.
  7. Place pan with fat over medium high heat. Add the onion and sauté until very soft. Add garlic and stir for one minute.
  8. Add the date paste and balsamic vinegar and mix until date paste melts and a sauce forms. Add a little water or broth if the sauce is too thick or dry.
  9. Season to taste with salt and pepper. Add the chicken to the sauce, coating the thighs on all sides.
  10. Top the chicken with chopped parsley and serve.

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Asian Orange Date Chicken

Asian Orange Date Chicken entree made with DateME Date Paste

Asian Orange Date Chicken

This  chicken stir fry gets its sweet and savory flavor from oranges, date paste, ginger, and garlic. Boneless thighs can also be used, and if desired, throw in a bag of washed and cut broccoli.  A dash of red pepper flakes will spice things up!

Asian Orange Date Chicken Entree made with DateME Date Paste

Ingredients

  • ¾ lb. boneless skinless chicken breasts
  • ½ cup tapioca starch
  • ¼ cup white rice flour
  • ½ tsp. salt
  • 1 egg
  • ¼ cup coconut oil
  • juice from 1 orange (about ½ cup)
  • 1 tsp. orange zest
  • 3 Tbsp. DateME Date Paste
  • ¼ cup soy sauce
  • 1 Tbsp. rice wine vinegar
  • ½ tsp. ginger, grated
  • 2 cloves garlic, grated
  • 2 Tbsp. water
  • 2-3 Tbsp. green onion, sliced
  • cashews or sesame seeds to garnish

Directions

  1. Place the chicken breasts between parchment paper and pound with a mallet until they reach a uniform thickness. Cut into 1” chunks.
  2. Pour the tapioca starch, rice, and salt into a bowl and mix together. In another bowl, whisk an egg. A few pieces at a time, dip the cubed chicken into the egg and then into the tapioca mixture. Once well coated, set aside. Continue with the remaining pieces of chicken.
  3. Mix the orange juice, orange zest, date paste, soy sauce, rice wine vinegar, ginger, and garlic in a blender until smooth. Set aside.
  4. Heat the oil over medium-high heat in a pan. Once hot, add the chicken cubes in a single layer, making sure no pieces of chicken are overlapping or touching. Cook for about 2-3 minutes on each side, or until golden and nearly cooked through. Remove the chicken from the pan and set aside.
  5. Reduce the heat to medium and add the orange sauce. Once the sauce starts to boil, reduce the heat so the sauce is just simmering. Stir occasionally for a couple of minutes and then add the water to ensure the sauce does not become too thick. Cook for about 3-5 minutes or until a rich sauce has formed.
  6. Increase heat to medium and stir in the partially cooked chicken. Heat until the chicken is completely cooked through.
  7. Top with chopped green onion and cashews or sesame seeds. Serve with rice.

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Moroccan Spiced Chicken

Moroccan Spiced Chicken entree made with DateME Date Paste

Moroccan Spiced Chicken

Tired of the usual chicken stir fry recipes? For something a little more exotic, try our Moroccan Spiced Chicken. Flavorful with ginger, tumeric, and cumin, we also add date paste and apricots for a truly different flavor profile. For even more depth of flavor, try this recipe with boneless, skinless chicken thighs.

Moroccan Spiced Chicken entree made with DateME Date Paste

Ingredients

  • ¼ tsp. ginger
  • ¼ tsp. paprika
  • ¼ tsp. turmeric
  • ½ tsp. cumin
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • 2 chicken breasts (about ¾ lb.)
  • 1½ Tbsp. olive oil
  • 4 carrots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • ½ cup chicken broth
  • 5 dried apricots, halved
  • 1½Tbsp. DateME Date Paste
  • ¼ lemon, sliced
  • 1 Tbsp. cilantro, chopped
  • 2 Tbsp. parsley, chopped
  • 1 Tbsp. salted butter
  • ¾ cup jasmine rice
  • 1½-2 cups water or chicken broth

Directions

  1. Preheat oven to 350°F. Mix the ginger, paprika, turmeric, cumin, garlic powder and salt together. Rub the mixture all over both sides of the chicken breasts.
  2. Heat the olive oil in an oven-safe pan over medium high heat. Once hot, add the chicken breasts. Sear for about 1-2 minutes on each side, then set the chicken aside.
  3. Reduce the heat to medium and add in the sliced carrots and stir occasionally. Once the carrot slices have just started to lose their bite, add in the garlic slices. Stir for about 30 seconds, then slowly add in the chicken broth, ¼ cup at a time. Stir with a wooden spoon to help get any browned bits off of the bottom of the pan.
  4. Add the date paste and mix until the date paste melts into the broth.
  5. Add the lemon slices and apricot, then add the chicken breasts back to the pan. Bring to a boil, then turn off the heat and place the pan into the oven. Bake for about 15-20 minutes or until the chicken breasts reach an internal temperature of 375°F. Flip the breasts once while cooking.
  6. While the chicken is cooking, heat 1 tablespoon of butter in a pot over medium heat. Once the butter is melted and bubbling, add ¾ cup of white Jasmine rice and stir so the butter coats the rice.
  7. Allow the rice to cook for about 1 minute, stirring frequently. Add 1½-2 cups of water or broth. Once the pot begins to boil, reduce the heat to low, cover the pot, and cook for 12-15 minutes. Allow the rice to rest for 10 minutes after removing it from the heat.

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Chicken with Tangy Sriracha & Date BBQ Sauce

Recipe for Sriracha and Date Barbeque Chicken made with DateME Boutique all natural date paste

Chicken with Tangy Sriracha & Date Barbeque Sauce

Sriracha has never been so popular, so of course we have found a way to combine it with the goodness of dates. Our recipe allows the sweetness of the date paste to mellow some of the bite of Sriracha, and the resulting sauce is wonderful with chicken. It’s great when cooked in the oven, but will be even better when the weather warms and the grills come out.

Recipe for Chicken with Sriracha and Date Barbeque Sauce made with DateME ready to use date paste

Ingredients

For the Sauce:

  • 2 tsp. olive oil
  • ½ cup red onion, chopped
  • 4 Tbsp. tomato paste
  • 1½ cup water
  • 1 clove garlic, minced
  • 1 tsp. Worcestershire sauce
  • 2½ Tbsp. DateME Date Paste
  • ¼ tsp. salt
  • 1 tsp. Dijon mustard
  • ½ tsp. Sriracha

For the Chicken:

  • 1½ lbs. chicken drumsticks (4-6 drumsticks)
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • ½ tsp. paprika
  • ½ tsp. onion powder

Directions

Yield: 4-6 Servings

  1. Preheat oven to 400°F. Heat olive oil in a small pan over medium heat. Once hot, add the chopped red onion. Cook over medium low heat for about 5 minutes, or until the onion is quite soft. Add the garlic and sauté until fragrant.
  2. Add the tomato paste and date paste to the pan and stir. Next add the Worcestershire sauce, mustard, water, salt, and Sriracha. Stir until everything is combined.
  3. Allow the sauce to come to a boil, then lower the heat to a simmer and cover the pan. Cook for 30-40 minutes or until the sauce has thickened and reduced.
  4. While the sauce is simmering, toss drumsticks with olive oil, salt, paprika, and onion powder. Bake the drumsticks at 400°F for 15 minutes, then remove them from the oven and flip the drumsticks over.
  5. Remove the barbecue sauce from the heat, and blend with an immersion blender or in a blender until smooth. Spoon ⅓ of the sauce on the chicken legs, then place them back in the oven for 20 minutes.
  6. After 20 minutes, flip the drumsticks again and top with another ⅓ of the sauce. Place back in the oven for 20 more minutes.
  7. Allow the drumsticks to cool a bit and enjoy! Top with more barbecue sauce before eating if desired.

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Slow Cooker Date Paste & Balsamic Pulled Chicken

Recipe for Slow Cooker Barbeque Pulled Chicken made with DateME Boutique ready to use date paste

Slow Cooker Date Paste & Balsamic Pulled Chicken

Try this recipe for slow cooker pulled chicken for your next get together. We use date paste and balsamic vinegar for a sweet and tangy variation on the usual barbecue sauce.

Recipe for Slow Cooker Barbeque Pulled Chicken made with DateME Boutique ready to use date paste

Ingredients

  • 4-6 boneless skinless chicken breasts, thawed
  • ½ cup DateME Date Paste
  • 1 ½ cups balsamic vinegar
  • 1 cup ketchup
  • 2 Tbsp. honey
  • 1 ½ Tbsp. Worcestershire sauce
  • ½ tsp. salt
  • 2 tsp. minced garlic
  • Pinch of ground black pepper

Directions

  1. In a medium sauce pan, combine all ingredients except for the chicken and bring to a boil over medium heat.
  2. Reduce the heat and continue to simmer for 20 minutes, whisking occasionally, until thick.
  3. Place the chicken in the slow cooker and pour the sauce over it. (We recommend saving some sauce to serve with the cooked chicken.)
  4. Cook chicken on low heat for 4-6 hours.
  5. Remove the chicken from the slow cooker, place on a board and shred with two forks.
  6. Serve on rolls with the remaining sauce on the side.

Recipe is adapted from The Recipe Rebel.

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