Over a year ago I bought a ton of barhi dates by
mail order. I could have gotten a smaller amount -
5 lbs. - but I went with the 10-lb. box. I guess
I didn't realize how many dates that would be! Plus
I hadn't had any barhis in years and they're the only
kind of dates I really like.

Since they're fresh, not dried, I packed them all in
small ziplocks and then put the small bags in larger
ziplocks and put them in the freezer.

Well, after munching on a few of them when I first got
them and then giving a small bag to a friend I sort of
got my fill and they have languished in the freezer.

I've collected a bunch of date recipes but never seem to
get around to trying them. A lot of them are for shakes.
Then there are many for "cookies" or sweets of some sort.
And there are also a few for savory dishes.

So I finally got around to making something. It is delicious.

BRAISED CHICKEN WITH DATES

1 whole chicken, quartered (~ 3 1/2-4 lb.)
coarse salt and pepper
1 T. olive oil
2 med. onions, diced
2 T. peeled minced fresh ginger
1 t. sweet paprika
3/4 t. coriander
4 oz. dates, pitted and roughly chopped
1/2 c. cilantro leaves, roughly chopped
2 lemons, halved

Season the chicken generously with salt and pepper. In a large saucepan
or Dutch oven, heat oil over medium-high heat. Place chicken in pot,
skin side down and cook until browned and crisp, 5-6 minutes per side.
Remove chicken from the pot and transfer to a plate. Add the onion and
sauté until softened, about 5 minutes. Add ginger, paprika, and
coriander and cook, stirring often, for another 2 minutes. Arrange
chicken pieces evenly over onion mixture. Add 2½ c. water and bring to
a boil. Reduce to a simmer, cover and cook until chicken is tender and
cooked through, 40-45 minutes. Transfer chicken to a rimmed serving
platter and increase heat to high. Boil cooking liquid until reduced by
half, 12-15 minutes. Stir in cilantro and dates and season with salt
and pepper. Pour sauce over the chicken. Serve with lemon halves.
Serves 4.

Notes: I used all chicken thighs and left out the cilantro as I am
not a fan. I assume the dates they call for are meant to be Medjools
or some other common dried date. But I think my version is better, with
the barhis. After all barhis are so much better than those dried dates.
So, I imagine it was a little sweeter than with the other kind of dates.
but not too sweet. I wasn't sure I was going to like the lemon juice
squeezed on it because I didn't think lemon and date flavors go
together. However, I was surprised to find that it works extremely well
if you don't put too much lemon on it.

I think this recipe is a version of a Moroccan tagine. I found a
tagine recipe with chicken and dates and it is very similar.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 2/9/2011 12:39 PM, Kate Connally wrote:
> Over a year ago I bought a ton of barhi dates by
> mail order. I could have gotten a smaller amount -
> 5 lbs. - but I went with the 10-lb. box. I guess
> I didn't realize how many dates that would be! Plus
> I hadn't had any barhis in years and they're the only
> kind of dates I really like.
> .
>
> So I finally got around to making something. It is delicious.
>
> BRAISED CHICKEN WITH DATES
>
> 1 whole chicken, quartered (~ 3 1/2-4 lb.)
> coarse salt and pepper
> 1 T. olive oil
> 2 med. onions, diced
> 2 T. peeled minced fresh ginger
> 1 t. sweet paprika
> 3/4 t. coriander
> 4 oz. dates, pitted and roughly chopped
> 1/2 c. cilantro leaves, roughly chopped
> 2 lemons, halved


Tell us more about barhi dates, please. The recipe does sound like
a tagine and it sounds delicious.

gloria p

On 2/9/2011 9:24 PM, gloria.p wrote:
> On 2/9/2011 12:39 PM, Kate Connally wrote:
>> Over a year ago I bought a ton of barhi dates by
>> mail order. I could have gotten a smaller amount -
>> 5 lbs. - but I went with the 10-lb. box. I guess
>> I didn't realize how many dates that would be! Plus
>> I hadn't had any barhis in years and they're the only
>> kind of dates I really like.
>> .
>>
>> So I finally got around to making something. It is delicious.
>>
>> BRAISED CHICKEN WITH DATES
>>
>> 1 whole chicken, quartered (~ 3 1/2-4 lb.)
>> coarse salt and pepper
>> 1 T. olive oil
>> 2 med. onions, diced
>> 2 T. peeled minced fresh ginger
>> 1 t. sweet paprika
>> 3/4 t. coriander
>> 4 oz. dates, pitted and roughly chopped
>> 1/2 c. cilantro leaves, roughly chopped
>> 2 lemons, halved
>
>
> Tell us more about barhi dates, please. The recipe does sound like
> a tagine and it sounds delicious.
>
> gloria p

Well barhis are hard to get anywhere they're not grown because
they don't ship well so they aren't commercial. The best way to
eat barhis is when they are fresh, so they are soft and delicate.
They are sweet with a honey-caramel flavor. I first had them when
I was living in Ca. and we went to the Indio Date Festival. One of
the vendors was selling them. It was a revelation. I had never been
that excited about dates. I like them okay. I love the date shakes
you can get out in the Palm Springs/Indio area at stops along the
highway. But the barhis are really awesome. You can't even get barhis
in the grocery store even in So. Calif. where they are grown! Bummer.

So, when I moved back to Pgh. about 25 years ago I would occasionally
think of those barhi date and pine for them. More recently I went
online and found a "hippie"-owned organic date farm where you can order
all kinds of dates and have them shipped to you. It was a bit expensive
but worth it. Here is their web site for info on dates.

http://www.datepeople.net/

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
> Over a year ago I bought a ton of barhi dates by
> mail order. I could have gotten a smaller amount -
> 5 lbs. - but I went with the 10-lb. box. I guess
> I didn't realize how many dates that would be! Plus
> I hadn't had any barhis in years and they're the only
> kind of dates I really like.
>
> Since they're fresh, not dried, I packed them all in
> small ziplocks and then put the small bags in larger
> ziplocks and put them in the freezer.
>
> Well, after munching on a few of them when I first got
> them and then giving a small bag to a friend I sort of
> got my fill and they have languished in the freezer.
>
> I've collected a bunch of date recipes but never seem to
> get around to trying them. A lot of them are for shakes.
> Then there are many for "cookies" or sweets of some sort.
> And there are also a few for savory dishes.
>
> So I finally got around to making something. It is delicious.
>
> BRAISED CHICKEN WITH DATES
>
> 1 whole chicken, quartered (~ 3 1/2-4 lb.)
> coarse salt and pepper
> 1 T. olive oil
> 2 med. onions, diced
> 2 T. peeled minced fresh ginger
> 1 t. sweet paprika
> 3/4 t. coriander
> 4 oz. dates, pitted and roughly chopped
> 1/2 c. cilantro leaves, roughly chopped
> 2 lemons, halved
>
> Season the chicken generously with salt and pepper. In a large saucepan
> or Dutch oven, heat oil over medium-high heat. Place chicken in pot,
> skin side down and cook until browned and crisp, 5-6 minutes per side.
> Remove chicken from the pot and transfer to a plate. Add the onion and
> sauté until softened, about 5 minutes. Add ginger, paprika, and
> coriander and cook, stirring often, for another 2 minutes. Arrange
> chicken pieces evenly over onion mixture. Add 2½ c. water and bring to
> a boil. Reduce to a simmer, cover and cook until chicken is tender and
> cooked through, 40-45 minutes. Transfer chicken to a rimmed serving
> platter and increase heat to high. Boil cooking liquid until reduced by
> half, 12-15 minutes. Stir in cilantro and dates and season with salt
> and pepper. Pour sauce over the chicken. Serve with lemon halves.
> Serves 4.
>
> Notes: I used all chicken thighs and left out the cilantro as I am
> not a fan. I assume the dates they call for are meant to be Medjools
> or some other common dried date. But I think my version is better, with
> the barhis. After all barhis are so much better than those dried dates.
> So, I imagine it was a little sweeter than with the other kind of dates.
> but not too sweet. I wasn't sure I was going to like the lemon juice
> squeezed on it because I didn't think lemon and date flavors go
> together. However, I was surprised to find that it works extremely well
> if you don't put too much lemon on it.
>
> I think this recipe is a version of a Moroccan tagine. I found a
> tagine recipe with chicken and dates and it is very similar.
>
> Kate
>
You mean I should sample fresh dates when I next see them? I just
assumed one would end up drying them oneself.

--
Jean B.

Jean wrote:

> I should sample fresh dates when I next see them? I just
> assumed one would end up drying them oneself.

Yes, you should definitely try them, but even fresh dates don't have
much in the way of juice. They'll just be softer and plumper than
dried dates. And because the flesh isn't concentrated by drying, you
might find them less sweet.

Bob

On 2/14/2011 11:46 AM, Bob Terwilliger wrote:
> Jean wrote:
>
>> I should sample fresh dates when I next see them? I just
>> assumed one would end up drying them oneself.
>
> Yes, you should definitely try them, but even fresh dates don't have
> much in the way of juice. They'll just be softer and plumper than
> dried dates. And because the flesh isn't concentrated by drying, you
> might find them less sweet.
>
> Bob

Actually barhi's seem much sweeter to me than dried dates I've
eaten. I think they're just sweeter in general. And you are
correct that they are not "juicy". They are more moist but not
at all juicy.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Bob Terwilliger wrote:
> Jean wrote:
>
>> I should sample fresh dates when I next see them? I just
>> assumed one would end up drying them oneself.
>
> Yes, you should definitely try them, but even fresh dates don't have
> much in the way of juice. They'll just be softer and plumper than
> dried dates. And because the flesh isn't concentrated by drying, you
> might find them less sweet.
>
> Bob

Thanks. Next time I see them in one of the Middle Eastern stores,
I'll get a few.

--
Jean B.

On 2/12/2011 3:28 PM, Jean B. wrote:
> Kate Connally wrote:
>> Over a year ago I bought a ton of barhi dates by
>> mail order. I could have gotten a smaller amount -
>> 5 lbs. - but I went with the 10-lb. box. I guess
>> I didn't realize how many dates that would be! Plus
>> I hadn't had any barhis in years and they're the only
>> kind of dates I really like.
>>
>> Since they're fresh, not dried, I packed them all in
>> small ziplocks and then put the small bags in larger
>> ziplocks and put them in the freezer.
>>
>> Well, after munching on a few of them when I first got
>> them and then giving a small bag to a friend I sort of
>> got my fill and they have languished in the freezer.
>>
>> I've collected a bunch of date recipes but never seem to
>> get around to trying them. A lot of them are for shakes.
>> Then there are many for "cookies" or sweets of some sort.
>> And there are also a few for savory dishes.
>>
>> So I finally got around to making something. It is delicious.
>>
>> BRAISED CHICKEN WITH DATES
>>
>> 1 whole chicken, quartered (~ 3 1/2-4 lb.)
>> coarse salt and pepper
>> 1 T. olive oil
>> 2 med. onions, diced
>> 2 T. peeled minced fresh ginger
>> 1 t. sweet paprika
>> 3/4 t. coriander
>> 4 oz. dates, pitted and roughly chopped
>> 1/2 c. cilantro leaves, roughly chopped
>> 2 lemons, halved
>>
>> Season the chicken generously with salt and pepper. In a large
>> saucepan or Dutch oven, heat oil over medium-high heat. Place chicken
>> in pot, skin side down and cook until browned and crisp, 5-6 minutes
>> per side. Remove chicken from the pot and transfer to a plate. Add the
>> onion and sauté until softened, about 5 minutes. Add ginger, paprika,
>> and coriander and cook, stirring often, for another 2 minutes. Arrange
>> chicken pieces evenly over onion mixture. Add 2½ c. water and bring to
>> a boil. Reduce to a simmer, cover and cook until chicken is tender and
>> cooked through, 40-45 minutes. Transfer chicken to a rimmed serving
>> platter and increase heat to high. Boil cooking liquid until reduced
>> by half, 12-15 minutes. Stir in cilantro and dates and season with
>> salt and pepper. Pour sauce over the chicken. Serve with lemon halves.
>> Serves 4.
>>
>> Notes: I used all chicken thighs and left out the cilantro as I am
>> not a fan. I assume the dates they call for are meant to be Medjools
>> or some other common dried date. But I think my version is better, with
>> the barhis. After all barhis are so much better than those dried dates.
>> So, I imagine it was a little sweeter than with the other kind of dates.
>> but not too sweet. I wasn't sure I was going to like the lemon juice
>> squeezed on it because I didn't think lemon and date flavors go
>> together. However, I was surprised to find that it works extremely
>> well if you don't put too much lemon on it.
>>
>> I think this recipe is a version of a Moroccan tagine. I found a
>> tagine recipe with chicken and dates and it is very similar.
>>
>> Kate
>>
> You mean I should sample fresh dates when I next see them? I just
> assumed one would end up drying them oneself.

The whole point of eating some dates fresh is their special
qualities, which would be lost if dried. To me the whole point
of eating barhi dates is that they are fresh and have a unique
taste and texture. So, if you are going to dry them just buy them
that way in the first place. I don't really know if people dry
barhi dates. Some dates are just normally dried and then eaten,
some can be eaten fresh or dried. But I think barhi are always
eaten fresh. There are even one varieties of dates that are eaten
green and crunchy (doesn't appeal to me ;-P).

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
> On 2/12/2011 3:28 PM, Jean B. wrote:
>> Kate Connally wrote:
>>> Over a year ago I bought a ton of barhi dates by
>>> mail order. I could have gotten a smaller amount -
>>> 5 lbs. - but I went with the 10-lb. box. I guess
>>> I didn't realize how many dates that would be! Plus
>>> I hadn't had any barhis in years and they're the only
>>> kind of dates I really like.
>>>
>>> Since they're fresh, not dried, I packed them all in
>>> small ziplocks and then put the small bags in larger
>>> ziplocks and put them in the freezer.
>>>
>>> Well, after munching on a few of them when I first got
>>> them and then giving a small bag to a friend I sort of
>>> got my fill and they have languished in the freezer.
>>>
>>> I've collected a bunch of date recipes but never seem to
>>> get around to trying them. A lot of them are for shakes.
>>> Then there are many for "cookies" or sweets of some sort.
>>> And there are also a few for savory dishes.
>>>
>>> So I finally got around to making something. It is delicious.
>>>
>>> BRAISED CHICKEN WITH DATES
>>>
>>> 1 whole chicken, quartered (~ 3 1/2-4 lb.)
>>> coarse salt and pepper
>>> 1 T. olive oil
>>> 2 med. onions, diced
>>> 2 T. peeled minced fresh ginger
>>> 1 t. sweet paprika
>>> 3/4 t. coriander
>>> 4 oz. dates, pitted and roughly chopped
>>> 1/2 c. cilantro leaves, roughly chopped
>>> 2 lemons, halved
>>>
>>> Season the chicken generously with salt and pepper. In a large
>>> saucepan or Dutch oven, heat oil over medium-high heat. Place chicken
>>> in pot, skin side down and cook until browned and crisp, 5-6 minutes
>>> per side. Remove chicken from the pot and transfer to a plate. Add the
>>> onion and sauté until softened, about 5 minutes. Add ginger, paprika,
>>> and coriander and cook, stirring often, for another 2 minutes. Arrange
>>> chicken pieces evenly over onion mixture. Add 2½ c. water and bring to
>>> a boil. Reduce to a simmer, cover and cook until chicken is tender and
>>> cooked through, 40-45 minutes. Transfer chicken to a rimmed serving
>>> platter and increase heat to high. Boil cooking liquid until reduced
>>> by half, 12-15 minutes. Stir in cilantro and dates and season with
>>> salt and pepper. Pour sauce over the chicken. Serve with lemon halves.
>>> Serves 4.
>>>
>>> Notes: I used all chicken thighs and left out the cilantro as I am
>>> not a fan. I assume the dates they call for are meant to be Medjools
>>> or some other common dried date. But I think my version is better, with
>>> the barhis. After all barhis are so much better than those dried dates.
>>> So, I imagine it was a little sweeter than with the other kind of dates.
>>> but not too sweet. I wasn't sure I was going to like the lemon juice
>>> squeezed on it because I didn't think lemon and date flavors go
>>> together. However, I was surprised to find that it works extremely
>>> well if you don't put too much lemon on it.
>>>
>>> I think this recipe is a version of a Moroccan tagine. I found a
>>> tagine recipe with chicken and dates and it is very similar.
>>>
>>> Kate
>>>
>> You mean I should sample fresh dates when I next see them? I just
>> assumed one would end up drying them oneself.
>
> The whole point of eating some dates fresh is their special
> qualities, which would be lost if dried. To me the whole point
> of eating barhi dates is that they are fresh and have a unique
> taste and texture. So, if you are going to dry them just buy them
> that way in the first place. I don't really know if people dry
> barhi dates. Some dates are just normally dried and then eaten,
> some can be eaten fresh or dried. But I think barhi are always
> eaten fresh. There are even one varieties of dates that are eaten
> green and crunchy (doesn't appeal to me ;-P).
>
> Kate

I don't think these dates are labeled--other than as dates. Hmmm.
Maybe I can see the ones you speak of in images.google.

--
Jean B.

On 2/9/2011 12:39 PM, Kate Connally wrote:

>
> Notes: I used all chicken thighs and left out the cilantro as I am
> not a fan. I assume the dates they call for are meant to be Medjools
> or some other common dried date. But I think my version is better, with
> the barhis. After all barhis are so much better than those dried dates.
> So, I imagine it was a little sweeter than with the other kind of dates.
> but not too sweet.



I found barhi dates (dried, not fresh) at Sprouts this weekend. Wow,
are they good, even dried! They are softer than Medjools and Deglet
Noors, and smaller, but are very sweet with an almost creamy texture. I
used some in a chicken tagine yesterday and was pleased with the outcome.

Thanks for the information.

gloria p