Ooooo I am so excited to share this post with you! Did I tell you how much I LOVE my job and the people and the places I get to go and photograph - I love every bride and wedding and family but sometimes I get the rare treat to photograph celebrities and this was one of those times. Martha Stewart came to Macy's to promote her new book "Martha's Entertaining", and I was lucky enough to be asked to photograph the event. Her last book came out 30 years ago! I'm pretty sure after the event everyone asked me, what was she like... and somewhat to my surprise she was jovial and real as she tasted her food along side her editor in chief, Sarah Carey as they cooked together. She was funny and charming and even joked about her "home confinement days!" What a hoot! She made braised dates and chicken, see the recipe below. Wow what a treat to meet her, to photograph her and then to have a book signed by her and then to blog about it! I loved it...and here are the photos!
Get those camera's ready!
Everyone came to see her - even pups named Olive! Martha has two french bulldogs of her own.
I think this little guy was telling her that he was quite the cook himself, he could make a mean PB&J sandwich.
Braised Chicken with Dates
Ingredients
- 1 whole chicken (3 1/2 to 4 pounds), cut into quarters
- Coarse salt and ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 medium yellow onions, diced small
- 2 tablespoons minced peeled fresh ginger
- 1 teaspoon sweet paprika
- 3/4 teaspoon ground coriander
- 1 cup chopped pitted dates (4 ounces)
- 1/2 cup fresh cilantro leaves, chopped
- 2 lemons, halved, for serving
Directions
- Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. Cook chicken, skin side down, until browned and crisp, about 6 minutes. Flip chicken and cook until browned, about 6 minutes. Transfer chicken to a plate.
- Add onions to pot and cook, stirring occasionally, until softened, about 5 minutes. Add ginger, paprika, and coriander; cook, stirring, 2 minutes. Arrange chicken evenly over onion mixture, add 2 1/2 cups water, and bring to a boil. Reduce to a rapid simmer, cover, and cook until chicken is cooked through, 40 to 45 minutes.
- Transfer chicken to a serving dish and increase heat to high. Boil cooking liquid until reduced by half, 12 to 15 minutes. Stir in dates and cilantro; season with salt and pepper. Pour sauce over chicken and serve with lemon halves.
Cook's Note
If you can't find a quartered chicken, use 4 split chicken breasts or leg quarters. To serve, pair the dish with couscous to soak up the savory date sauce.
