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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Seared Lamb Chops with Date Sauce

Seared Lamb Chops with Date Sauce made with DateME ready to use date paste

Seared Lamb Chops with Date Sauce

Seared lamb chops with date sauce is a wonderfully fragrant, complex, and savory entreé. The chops are seasoned with an array of spices, and the sauce is redolent of orange, garlic, and ginger along with the date paste. It makes for a very elegant and special dinner!

Seared Lamb Chops with Date Sauce made with DateME date paste

Ingredients

For the Lamb Chops:

  • 1 lb. lamb chops
  • 1 tsp. cumin
  • ½ tsp. garlic powder
  • ½ tsp. coriander
  • ½ tsp. salt
  • ¼ tsp. sumac
  • ½ Tbsp. oil

For the Date Sauce:

  • 3 Tbsp. DateME Date Paste
  • ¼ cup orange juice
  • 1 clove garlic, grated
  • ¼ tsp. onion powder
  • cinnamon stick
  • ½ cup water
  • ¼ tsp. coriander
  • ¼ tsp. ginger
  • 2-3 Tbsp. fresh cilantro, chopped

Directions

  1. Heat a cast iron skillet in a 375°F oven for 10-15 minutes.
  2. In a small bowl, combine the cumin, garlic powder, coriander, salt, and sumac. Sprinkle the spice mix on the lamb chops.
  3. Remove the skillet from the oven and place it on a stove top burner set to medium high. Add the oil to the skillet. When the oil starts to sizzle, add the lamb chops. Sear for 1-2 minutes on each side. Transfer the skillet to the oven and cook until the chops are done to your liking.
  4. To make the sauce, combine the date paste, orange juice, and water in a blender.
  5. Pour the mixture into a small saucepan and add in the remaining ingredients except for the cilantro.
  6. Heat the pan over medium low heat, stirring occasionally. Heat for about 5 minutes, adding additional water 1-2 Tbsp. at a time if the sauce becomes too thick.
  7. Season sauce with salt and pepper to taste and remove the cinnamon stick.
  8. Plate the sauce under and/or over the chops and garnish with fresh cilantro.

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Chili, Garlic & Date Enchilada Sauce

Chili Garlic Enchilada Sauce made with DateME ready to use date paste

Chili, Garlic & Date Enchilada Sauce

This is an unusual but delicious enchilada sauce that uses date paste for a hint of sweetness. It provides a nice balance to the tang of the vinegar and the zip of all the spices used. You can also add some chopped tomatoes and serve with tortilla chips.

Chili Garlic Enchilada Sauce made with DateME date paste

Ingredients

  • 1 Tbsp. olive oil
  • 1 cup red onion, minced
  • 1 clove garlic, minced
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • ½ tsp. paprika
  • 1¾ cups water or chicken broth
  • 3½ Tbsp. tomato paste
  • 3 Tbsp. DateME Date Paste
  • 1 tsp. apple cider vinegar
  • ½ tsp. salt

Directions

  1. Heat the olive oil in a small pot over medium heat. Add the red onion and sauté for 5-7 minutes or until the onion becomes soft. Add the garlic and stir for 20-30 seconds.
  2. Add the chili powder, cumin, oregano, and paprika and give the mixture a stir.
  3. Add the tomato paste, date paste, apple cider vinegar, and water or broth to the pot. Stir well and break up the date paste with a spoon. Once the sauce begins to boil, reduce the heat to medium-low.
  4. Take half of the salt and add to the mixture. Allow to cook for about 10 minutes, stirring occasionally, until the sauce has thickened enough to coat a spoon.
  5. Use a blender or immersion blender to puree the sauce. Add salt to taste and a small amount of water if needed to achieve the desired thickness.

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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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