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Food And Nutrition

One-pot chicken with dates and caramelised lemon



This makes a great alternative Sunday lunch when you fancy a roast but want something a bit different.


For the one-pot chicken

  • 1.8kg/4lb whole chicken or 1.25kg/2lb 12oz chicken thighs or legs, bone in and skin on
  • 4 tbsp olive oil
  • 1 lemon, cut cross ways into thick slices and seeds removed
  • 2 shallots, peeled and halved lengthways
  • 4–6 Medjool dates, stones removed
  • 4 fresh thyme or oregano sprigs, plus extra to garnish
  • 2 tsp ground urfa chilli or 1 tsp chilli flakes
  • sea salt and freshly ground black pepper
  • sea salt flakes, to serve

For the garlic lettuce

  • 2 lemons, 1 finely chopped with seeds removed and 1 zested and juiced
  • 60g/2¼oz raw pistachios, almonds or walnuts, finely chopped and lightly toasted
  • 1 garlic clove, finely grated
  • 4 tbsp olive oil, plus extra for drizzling
  • 4–6 heads Little Gem or 1 large head Cos, quartered
  • 1 handful fresh parsley, leaves and stems roughly chopped
  • 1 handful fresh chives, snipped
  • 3 tbsp roughly chopped fresh dill
  • salt and freshly ground black pepper
  • sea salt flakes, to serve


  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole over a medium–high heat. Place the chicken in the pot, breast-side up. Using tongs, press lightly to make sure the skin comes into even contact with the bottom of the pot. This will brown the legs and render any excess fat. If using thighs or legs, sear the pieces skin-side down. Cook, without moving the chicken at all, for 5–8 minutes, or until browned.

  3. Add the lemon slices and shallot to the pot, moving the chicken around slightly so that the lemon and shallot come into contact with the bottom of the pot. Let everything sizzle in the fat for about 2 minutes, or until lightly caramelised.

  4. Add the dates, thyme and 250ml/9fl oz water. Sprinkle the top of the chicken with the chilli and place the lid on. Transfer to the oven and roast for 20–25 minutes, until the dates are plump and the chicken is almost cooked through (the chicken will look slightly pale as it has been covered by the lid).

  5. Remove the lid and drizzle the chicken with the remaining 2 tablespoons of oil. Return to the oven and continue to cook for 20–30 minutes, or until the liquid has reduced by half and the top of the chicken is golden brown. Check that the chicken is cooked through by seeing that the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave the chicken to rest in the pot for 10 minutes, then transfer to a board and carve.

  6. Meanwhile, to make the garlic lettuce, place the chopped lemon, lemon zest, pistachios, garlic and olive oil in a bowl and season with salt and pepper.

  7. Scatter the lettuce on a large serving platter or shallow bowl. Drizzle with the lemon juice and some olive oil until all the lettuce heads are lightly covered. Season with salt and pepper.

  8. Spoon the pistachio mixture over, followed by the herbs. Add a sprinkling of salt flakes just before serving.

  9. Place the chicken on warmed plates with the shallot, lemon slices and dates. Sprinkle over some thyme and salt flakes. Serve with the garlic lettuce on the side.

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Food And Nutrition

Nutter Butter Truffles




Turn Nutter Butter cookies into delicious truffles! You need only a few ingredients to make these easy peanut butter candies. Dip them in chocolate and top them with a big pinch of peanuts for an irresistible sweet and salty treat.


  • 1 pound peanut butter cookies (about 32 Nutter Butters cookies or similar)
  • 8 ounces cream cheese, at room temperature
  • 2/3 cup (6.5 ounces) creamy or crunchy peanut butter
  • 1 pound chocolate candy coating
  • 1/4 cup peanuts, coarsely chopped


  1. Gather the ingredients.

  2. Place the cookies in a food processor and pulse them until they are fine crumbs. If you don’t have a food processor, place the cookies in a large zip-top plastic bag, and use a rolling pin to crush them into fine crumbs.

  3. Transfer the cookie crumbs to a large bowl. Add the softened cream cheese and peanut butter, and stir with a spoon until the mixture is smooth, without any dry patches. It should be easy to mold into balls, but not too sticky or wet.

  4. Use a small candy scoop or a teaspoon to shape the candy mixture into small 1-inch balls. Roll them between your hands to get them perfectly round, and place them on a cookie sheet covered with parchment or waxed paper.

  5. Refrigerate the tray for at least an hour to firm up the Nutter Butter truffles before dipping them.

  6. After the candy centers have chilled, place the chocolate candy coating in a microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating.

  7. Using dipping tools or a fork, dip each peanut ball in the chocolate candy coating and place it back on the baking sheet.

  8. Sprinkle a big pinch of chopped peanuts on top of each truffle while the chocolate is still wet. Repeat until all of the truffles are dipped and decorated.

  9. Refrigerate the truffles to set the chocolate for about 20 minutes.

    Nutter Butter Truffles
  10. Store Nutter Butter Truffles in an airtight container in the refrigerator for up to two weeks.

  11. For the best taste and texture, let them come to room temperature before serving.

  12. Serve and enjoy!

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Food And Nutrition

Kierra Sheard Net Worth And Biography




Kierra Sheard Net Worth: Kierra Sheard who has a Net Worth of $10 million dollars is an American gospel singer. She began singing with her family in church when she was in elementary school. She launched her professional singing career when she was ten, and recorded multiple tracks for her mother and aunt’s solo albums. She won a Stellar Award for Best Children’s Performance for her recording of “The Will of God”.

Kierra Sheard Profile

  • Name: Jessica Reedy
  • Known As: Jessica Reedy
  • Birth Place: Saginaw, Michigan
  • State Of Origin: Saginaw, Michigan
  • Nationality: American
  • Up Time: Active
  • Source Of Income: Gospel Singer
  • Net Worth: $3 Million Dollars
  • Religion: Christianity
  • Education: N/A
  • Horoscope: N/A
  • Siblings: Updating soon
  • Height: 5 feet 9 inches (175 cm)
  • Weight: 71 kg (134 lbs)
  • Shoe Size: N/A
  • Body Measurement: N/A
  • Children: N/A
  • Salary: Updating Soon
  • Social Media: Instagram, Twitter
  • Agency: N/A

Kierra Sheard Biography

Kierra Sheard was born in Detroit, Michigan, and graduated from Wayne State University with a degree in English. She began singing with her family in church when she was in elementary school. She launched her professional singing career when she was ten, and recorded multiple tracks for her mother and aunt’s solo albums. She won a Stellar Award for Best Children’s Performance for her recording of “The Will of God”.

She signed her first solo recording contract with EMI Gospel when she was 15 years old. Her debut album was released in 2004, and a follow-up remix album was released a year later. In 2006, she released her second album, and it shot straight to the top of the Billboard Gospel charts, debuting at #1. She has since released two more studio albums, and a “Greatest Hits” compilation.

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Kierra Sheard Net Worth

Kierra Sheard is currently one of the richest and most influential singers in the world, with an estimated net worth of $10 million dollars as of the time of this post.

Thank you very much for reading Kierra Sheard net worth, it might interest you to know Dorinda Net Worth and Biography.

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Food And Nutrition

How To Make Spicy Jalapeño Cheeseburgers




A well-flavored beef burger covered with melted cheese can be considered perfection on a bun, but may be missing a little something for those who like a bit of heat at their cookouts. This deliciously spicy cheeseburger gets its kick from finely chopped jalapeño peppers, and when combined with the onion soup mix, steak seasoning, and Worcestershire sauce, you get one flavorful hamburger—especially when it is topped off with cheese.

This cheeseburger recipe calls for American cheese, but you can use other types of cheese as well; sharp cheddar is a good choice, but if you want to kick up the spice even more, place a slice of pepper jack cheese on top. Feel free to adjust the number of jalapeño to suit you and your family’s or guests’ particular palate.

The toppings can be kept simple here as this cheeseburger can stand on its own, but the flavors also work well with a strip of cooked bacon and crispy or caramelized onions on top. And instead of mayonnaise, mustard, and ketchup, consider slathering a homemade ranch dressing on the toasted buns.


Steps to Make It

  1. Gather the ingredients.

  2. Mix the jalapenos, soup mix, steak seasoning, salt, and Worcestershire sauce with the ground beef in a large mixing bowl.

  3. Form the mixture into six 1/2-inch-thick patties. Preheat the grill to high heat.

  4. Place the burgers on the grill and cook for 3 to 4 minutes on each side, or until the desired level of doneness is achieved. During the last minute of cooking, place 1 slice of cheese on each burger.

  5. Once the burgers are cooked through and the cheese is melted, remove from the grill and place on the toasted hamburger buns. Top with additional sliced jalapenos, if desired, and condiments and toppings.

  6. Enjoy.

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