# Roast Chicken with Dates and Oranges over Dal, with Garam Masala Cauliflower > Golden roast chicken, sticky dates, and softened orange wedges sit over a thick, savory dal that catches the citrusy pan juices. Garam masala cauliflower adds browned edges and warm spice, while cilantro and nigella keep the rich, sweet-savory combination lively. - URL: https://www.chezjk.com/recipes/ottolenghi-style-chicken-with-dates-oranges-over-dal-with-garam-masala-cauliflow - Author: Jonathan Katzman - Cooked and photographed: 2024-03-14 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free ![Roast Chicken with Dates and Oranges over Dal, with Garam Masala Cauliflower](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F3c7cb958cfd81f13.jpg) ## Roast Chicken with Dates and Oranges Roasting concentrates the oranges and dates into a sweet-tart pan sauce while keeping the chicken skin above the liquid so it can brown. Adding the dates partway through keeps them soft rather than scorched. ### Ingredients - 8 bone-in, skin-on chicken thighs, about 3 lb total - 2 medium thin-skinned oranges, preferably one blood orange and one navel - 8 Medjool dates, pitted and left whole - 2 shallots, peeled and cut into thick wedges - 4 garlic cloves, lightly crushed - 2 tablespoons extra-virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon ground turmeric - 1 1/2 teaspoons fine sea salt, plus more to taste - 1/2 teaspoon freshly ground black pepper - 1/2 cup unsalted gluten-free chicken stock - 1 tablespoon lemon juice, plus more to taste - 1 teaspoon nigella seeds - 1/2 cup roughly chopped cilantro leaves and tender stems ### Instructions 1. Heat the oven to 425°F with racks in the upper and lower thirds. Pat the chicken very dry. Rub with 1 tablespoon olive oil, the cumin, coriander, turmeric, salt, and pepper. 2. Scrub the oranges, trim off the ends, and cut into thick wedges, removing seeds. Toss the oranges, shallots, and garlic with the remaining tablespoon olive oil in a shallow roasting dish large enough to hold the chicken in one layer. 3. Nestle the chicken skin-side up among the oranges. Pour the stock around, not over, the chicken, keeping the skin exposed. Roast on the upper rack for 25 minutes. 4. Tuck the dates into the pan juices and turn the orange wedges. Roast another 20–30 minutes, until the skin is deeply golden and the thickest part of the thighs reaches 175–185°F without touching bone. If the pan dries out, add a few tablespoons of water. 5. Transfer the chicken to a warm plate and rest for 5 minutes. Gently spoon excess fat from the pan. If the juices are watery, transfer them to a small saucepan and simmer for 3–5 minutes until lightly syrupy. 6. Stir the lemon juice into the pan juices and taste for salt and acidity. Return the sauce to the fruit and shallots. Spoon around the chicken and finish with nigella and cilantro when serving. ### Notes - Use thin-skinned oranges and remove conspicuous seeds; thick white pith can make the sauce bitter. - If the skin needs more color, broil briefly with the dates and oranges shielded from direct heat. Watch continuously. ## Golden Red Lentil Dal Red lentils collapse into a creamy base without cream. Keeping the dal savory and gently spiced balances the concentrated sweetness of the dates and oranges. ### Ingredients - 1 cup split red lentils, rinsed thoroughly - 1 1/2 tablespoons extra-virgin olive oil - 1 small yellow onion, finely diced - 2 garlic cloves, minced - 1 tablespoon finely grated fresh ginger - 1 teaspoon cumin seeds - 1/2 teaspoon ground turmeric - 3 cups water, plus more as needed - 3/4 teaspoon fine sea salt, plus more to taste - 1 tablespoon lemon juice ### Instructions 1. Warm the olive oil in a medium saucepan over medium heat. Add the cumin seeds and stir for about 30 seconds, until fragrant. 2. Add the onion and cook for 6–8 minutes until softened without much browning. Stir in the garlic, ginger, and turmeric and cook for 1 minute. 3. Add the lentils, water, and salt. Bring to a boil, then reduce to a gentle simmer and partially cover. 4. Cook for 20–25 minutes, stirring occasionally, until the lentils have broken down. Add hot water in small splashes if they become thick before softening. 5. Stir firmly to make a creamy dal. Add the lemon juice and adjust the salt. Keep it thick enough to support the chicken but loose enough to spread with a spoon. ### Notes - Dal thickens as it stands; loosen with hot water just before plating. ## Garam Masala Roasted Cauliflower A hot, uncrowded sheet pan gives the cauliflower browned edges while retaining a tender center. Garam masala echoes the chicken's warm spices without making the two components taste identical. ### Ingredients - 1 large head cauliflower, about 2 lb, cut into 1 1/2–2-inch florets - 2 1/2 tablespoons extra-virgin olive oil - 2 teaspoons gluten-free garam masala - 3/4 teaspoon fine sea salt - 1 tablespoon lemon juice - 2 tablespoons chopped cilantro ### Instructions 1. Toss the thoroughly dried cauliflower with the olive oil, garam masala, and salt. 2. Spread on a large sheet pan in a single layer, placing flat cut surfaces against the pan and leaving space between florets. 3. Roast at 425°F on the lower rack for 25–30 minutes, turning once, until browned at the edges and just tender when pierced. Rotate the pan if browning is uneven. 4. Toss with the lemon juice and cilantro immediately before serving. Taste and add salt if needed. ### Notes - Avoid very small florets, which can dry out before the larger pieces brown. ## Overall Timing / Workflow The dal can wait while the chicken roasts, and the cauliflower shares the oven for the final half hour. Finishing the sauce during the chicken's rest brings everything to the table hot. ### Instructions 1. 0:00 — Heat the oven to 425°F. Prep and season the chicken, oranges, and roasting-pan aromatics. 2. 0:15 — Put the chicken in the oven. Start the dal and bring it to a gentle simmer. 3. 0:25 — Cut and season the cauliflower. 4. 0:40 — Add the dates to the chicken pan and put the cauliflower on the lower rack. Turn or rotate pans as needed for even browning. 5. 0:50 — Check the dal; finish with lemon and salt, then hold covered over very low heat. 6. 1:00–1:10 — Check chicken temperature and cauliflower tenderness. Rest the cooked chicken while finishing its pan sauce and loosening the dal with hot water. 7. Finish the cauliflower with lemon and cilantro, then plate immediately. ### Notes - Allow about 70–80 minutes total, depending on thigh size and oven performance. ## Plating A broad bed of dal catches the roasting juices, while keeping the cauliflower alongside preserves its browned texture. ### Instructions 1. Spoon a generous pool of dal slightly off-center on each warm plate. 2. Set two chicken thighs over the dal, leaving their crisp skin facing up. 3. Arrange the roasted oranges, dates, and shallots around the chicken. Spoon the pan juices over the dal and around the skin rather than soaking it. 4. Pile the cauliflower alongside. Scatter the chicken's cilantro and nigella over the chicken and fruit. ## Leftover Path Separate storage keeps the dal from absorbing all the sauce and allows the chicken and cauliflower to regain some texture when reheated. ### Instructions 1. Refrigerate the chicken and fruit with their juices, the dal, and the cauliflower in separate shallow containers within 2 hours. Use within 3–4 days. 2. Reheat the dal in a saucepan with a splash of water, stirring until steaming throughout. 3. Warm the chicken and fruit in a covered baking dish at 350°F until the chicken reaches 165°F. Uncover near the end to dry the skin slightly. 4. Reheat the cauliflower separately at 425°F for 8–12 minutes, until hot and lightly crisped. 5. For another meal, shred the reheated chicken over loosened dal, chop the orange flesh and dates into the sauce, and finish with fresh cilantro and lemon. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.