Roasted Chicken With Dates And Rice

Preparation:

Preparation: Cut the chicken into eight pieces and sprinkle them evenly with the salt, paprika, allspice and cayenne pepper, previously mixed in a small bowl. Finely chop the peeled onions, the garlic clove and the celery, and fry everything in a pan with the oil over moderate heat for 5 minutes. Add the chicken pieces and brown them on high heat on all sides until they are golden brown. Blanch the tomatoes for a few moments in boiling water, peel them, remove the seeds and cut the pulp into strips, then put them in the pan with the meat. Remove the pits from the dates, reduce the pulp into strips and add it to the meat too. Cook over moderate heat for 15 minutes, stirring constantly with a wooden spoon. After the indicated time, pour the broth and continue cooking in the oven (200 degrees) for 20 minutes, then add the rice and chopped parsley and cook (it will take another 20-30 minutes). At the end, season with salt and pepper, if necessary, and serve piping hot.