Recipe Detail

Spiced Chicken and Dates with Endive

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  • Brief Description

    A fresh, crunchy dish that falls somewhere between lettuce cup dinner and a big salad.

  • Main Ingredient

    ground chicken

  • Category:  Poultry

  • Cuisine:  Indian

  • Prep Time:  0 min(s)

  • Cook Time:  0 min(s)

  • Recipe Type:  Public

  • Source:

  • Tags:

    Quick & Easy

  • Notes:

    Photograph By Emma Fishman, Food Styling By Kendra Vaculin

  • Posted By:  gardner.marilyn

  • Posted On:  Jul 14, 2022

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Number of Servings:


  1. 1/3 cups - raw almonds
  2. 4 ounces - Medjool dates, pitted, coarsely chopped (about 1/2 cup)
  3. 3 tablespoons - vegetable oil
  4. 1 pounds - ground chicken
  5. 4 - scallions, white and dark green parts separated, thinly sliced on diagonal
  6. 1 pieces - 1" ginger piece, peeled, finely grated
  7. 2 cloves - garlic, finely grated
  8. 1/2 teaspoons - crushed red pepper flakes
  9. 1 teaspoons - Diamond Crystal or 1/2 tsp. Morton kosher salt, plus more as needed
  10. 2 1/2 tablespoons - red curry paste
  11. 2 - large or 3 medium endive, leaves separated
  12. 1/2 cups - mint leaves, torn if large


Preheat oven to 350° F. Toast the almonds on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, about 8 to10 minutes. Let cool, and then coarsely chop.

Meanwhile, place dates in a small bowl and pour in ½ cup hot water to cover; set aside.

Heat the oil in a large skillet over medium-high heat. Arrange chicken in skillet in an even layer and cook, undisturbed, until golden brown underneath, about 5 minutes.

Add white parts of scallions with the ginger, garlic, red pepper flakes, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to the skillet and cook, stirring constantly and breaking chicken apart with a wooden spoon, until combined and chicken is no longer pink, about 1 minute.

Add curry paste and cook, stirring constantly, until chicken is evenly coated, about 1 minute. Add reserved dates and soaking water and cook, stirring often, until liquid is evaporated, about 1 minute.

Remove from heat and stir in almonds and dark green parts of scallions. Taste and season with more salt if needed.

To serve, arrange endive on a large platter. Spoon chicken mixture over the endive and top with mint.




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