Cook time: 60 mins
Preparation: 20 mins
6-8 chicken thighs, deboned
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
1 tsp each of cumin, coriander, ginger, turmeric & cinnamon
¼ tsp of chilli powder & nutmeg
1 cup (250ml) chicken stock
½ cup (175ml) water
½ cup chopped dates
2 tbsp honey
½ cup toasted almond flakes
Handful chopped coriander to serve
Cut chicken into 1cm slices. Cook chicken in ½ the olive oil until browned. Set aside in a bowl.
Using remaining olive oil, slowly cook onion, garlic & all spices until onion is soft.
Return chicken to the pan, and add the stock & water. Simmer, covered for 30min. Remove lid & simmer for approx. 30min until mixture is thickened & chicken is tender.
Stir in dates, honey & nuts. Sprinkle with coriander.