I really liked this! (My husband gave it a 3 so we averaged.) I used 6 chicken tenderloins and didn't dredge in flour, which I think is just a matter of preference and either way works fine. I had a hard time getting the bacon to brown - I think next time I will start with a dry skillet when I start browning the bacon. I added a few more dates and really loved the sweetness that they impart! The sweet/spicy/bacon interplay was a winner! (On a side note - I made this while my husband made the Spanish Rice II that others served with this dish. It's also a fabulous recipe, but I think I would rather have this chicken with plain or mildly flavored rice. There was too much going on between the two dishes!)

WOW! This was so good, I will definitely make this again! Dates aren't everyone's favorite, certainly not mine, but when they're cooked in this meal it really adds a nice flavor I wouldn't want to leave out. There's no need to alter anything in this recipe because its wonderful as is. But a few peanuts might add a little crunch.

Kept everything the same except the chili powder... I added some to the simmering liquid and sprinkled some on top of the chicken. I also cooked it at a medium-high heat, so it only took 25 min for prep and cook time. Served with Spanish Rice II from this site, and both are great reheated.

This was really good. Used only one onion and served over yellow rice.

This dish was delicious as written! Definitely a different mix of flavors. My husband walked through the door and said "What the heck smells SO GOOD?" We had it over saffron rice which bumped it up to 5 stars. It's definitely a keeper!

Great recipe! Can't wait to serve this to friends. I served it with couscous as it really soaks up the delicious sauce.

I made this dish a week ago and my husband is still raving about it. I have printed this recipe out for several friends and family to try. Quick and easy. It's a keeper.

Wonderful. I doubled it for a big family dinner, and though it felt like a little too much work at the time, the end result was amazing. Yes, even the dates. I think the touch of sweetness they gave actually made the meal. Had a touch of indian flovor to me without being overpowering like indian cuisine can sometimes be. Thanks.

I substituted raisins for the dates b/c I didn't have dates on hand, but I think the sweet taste of the raisins worked out wonderfully! I would recommend using a little less garlic than the recipe calls for and using raisins instead of dates.

Soooooooooooo good!! Even the leftovers were wonderful. Followed recipe, only added smoked paprika, because it's my new obsession. Thank you for this recipe!

This was immensely immensely perfect!! My boyfriend followed the recipe exactly, and we're both atheists, and we kept wanting to say Grace because it was so delicious. The sauce ends up with a very sweet-savory flavor, and the chicken was very tender. In the picture of the recipe, there are peppers, but we didn't add peppers, and I wouldn't! We had it with cheap yellow rice from the store, which was very tasty.

Delicious. If you left out the dates, you should try it with them--they add a wonderful sweetness. Served with Basmati rice.

Holy cow, this is SO good! I made it tonight for dinner, and I was praying that there would be leftovers for lunch tomorrow! I'm only giving it 4 stars because if I had made the recipe exactly as stated, it would have been bland. My suggestions are to (at least) double, if not triple the amount of spices that you use. I used about 6 cloves of garlic, a tablespoon of garlic powder, 1/4 tablespoon of chili powder, and a tablespoon of ground thyme. I also seasoned the flour that I used to dredge the chicken. In order to avoid any texture problems (boyfriend doesn't like "chunks" of onions), I did the 10 minute simmer on the sauce, then strained w/ a slotted spoon into my food processor. After a few spins, I put it back into the pan and continued on. This made the sauce slightly thicker than I imagine the actual recipe result is. I also added the juice from a can of diced tomatoes, and used 1 Tablespoon of corn starch in cold water to thicken the sauce more. I served with plain rice--the sauce had enough flavor to stand alone!

almost the recipe that I learned to make in my 4 yr stay in spain, but they didnt use any flour to coat the chicken, just browned the chicken in olive oil, then poured white wine over, with the garlic etc. tomatoes was the last ingred. if more liquid is needed, they used water......but use lots of garlic and onions, never used chilli powder or bacon, I like the orginal, that I learned in Spain.

This is one of the best meals my husband has made for me. We only used 1 onion and it was awesome. With or without rice is good too!!

This was very, very good. I had a lot of peppers from my garden, so I used them in here too. I didn't have dates, so I subbed fresh figs. I did not use all of the chili powder for picky kid. I also seasoned the flour before dredging. I will make this again. Thanks for the post, fivestardramamama!