Crispy Brown Butter Chicken & Tahini Date Bars

Crispy Brown Butter Chicken with Dates, Figs & Kale

Ingredients

• 6 large bone-in, skin-on chicken thighs
• Kosher salt and cracked black pepper
• 3 tbsp unsalted butter
• ½ red onion, thinly sliced
• 4 cloves garlic, thinly sliced
• ¼ cup capers, drained
• 6 Medjool dates, pitted and halved
• 5 fresh figs, quartered
• ½ cup pitted green and/or black olives
• 1 tsp dried oregano
• 2 tbsp red wine vinegar
• ⅓ cup chicken stock
• 1 large bunch kale, stems removed and leaves roughly chopped
• ½ cup roughly chopped flat-leaf parsley

Directions

1. Preheat the oven to 425°F.
2. Pat the chicken thighs dry with a paper towel and generously season with salt and pepper. Place the chicken skin-side down in a large, cold cast-iron skillet. Turn the heat to medium and let the chicken cook undisturbed for about 12–15 minutes, until the skin is golden and crispy. Flip the thighs and transfer the skillet to the oven. Roast for another 15–20 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads at least 165°F. Transfer the chicken to a plate and set aside.
3. Carefully pour off most of the rendered fat, leaving about a tablespoon or so in the skillet. Add the butter and cook over medium heat, swirling the pan occasionally, until it turns golden brown and smells nutty, about 2–3 minutes.
4. Add the red onion and sauté for 3–4 minutes, until softened. Add the garlic and capers and continue cooking for another minute or so. Stir in the dates, olives, and oregano and cook for 2 minutes, letting everything get a little bit of colour.
5. Pour in the red wine vinegar and chicken stock, scraping up all those little browned bits from the bottom of the skillet. Add the kale and toss everything together. Cook for 3–5 minutes, until the kale has wilted and the dates have become a little bit jammy.
6. Gently stir in the fresh figs and let them warm through for a minute or two. Nestle the chicken thighs back into the skillet above the sauce. Scatter over with parsley and serve straight from the skillet. Enjoy!

Date & Tahini Bars with Dark Chocolate Drizzle

Ingredients for Oat Base & Crumble

• 2 ¼ cups rolled oats
• 1 ¼ cup all-purpose flour
• ½ cup packed brown sugar
• ¼ tsp baking soda
• ¼ tsp kosher salt
• ½ cup tahini, well stirred
• ⅔ cup unsalted butter, melted

Ingredients for Date Paste

• 24 large Medjool dates, pitted
• ½ cup tahini, well stirred
• ½ tsp Kosher salt
• 1-3 tbsp warm water

Ingredients for Chocolate Drizzle

• 85 g dark chocolate, roughly chopped
• 1 tsp coconut oil
• 2 tbsp white and black sesame seeds
• Flaky salt, for finishing

Directions

1. Preheat the oven to 350°F and line a 9-inch square baking pan with parchment paper, leaving a little overhang on two sides to make removing the bars easier.
2. Add the oats, flour, brown sugar, baking soda and salt to a food processor and process for about 30 seconds, to combine. Add the tahini and melted butter and pulse until the mixture looks like damp crumbs and holds together when pressed between your fingers. Reserve about one-third of the mixture for the topping, then press the rest firmly into the prepared pan. Bake for 15 minutes then cool slightly.
3. Meanwhile, if the dates feel dry, soak them in hot water for about 10 minutes, then drain well. Add the dates, tahini and salt to the food processor (no need to clean it out after the oats), and blend until smooth, adding warm water 1 tbsp at a time until you have a thick, spreadable paste.
4. Spread the date paste evenly over the oat base. Scatter the reserved oat mixture over the filling in small clumps, pressing ever so lightly. Return to the oven and bake for another 20–25 minutes, until the crumble is golden. Let cool completely in the pan before lifting out.
5. Place the dark chocolate and coconut oil in a microwave-safe bowl and microwave in 20-second bursts, stirring between each, until smooth. Drizzle over the cooled bars, then finish with the sesame seeds and a little flaky salt. Refrigerate for about 20–30 minutes, or until the chocolate is set.
6. Lift out of the pan and cut into 16 squares with a sharp knife. Store in an airtight container in the fridge for up to a week. Let sit at room temperature for a few minutes before serving.