INGREDIENTS

  • 1 kg boneless chicken thighs
  • 2brown onions, sliced thinly
  • 5-6 garlic cloves , minced
  • 2 tablespoons good quality olive oil
  • 3-4 teaspoons ras el hanout spice mix
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon fresh ground nutmeg
  • 1 1/2 cups chicken stock
  • 1 cup water
  • 1/2 cup dates , carefully stoned
  • 1/4 cup good quality honey
  • 1/2 cup blanched almonds , roasted
  • salt and pepper
  • 1 tablespoon fresh coriander , roughly chopped

DIRECTIONS

  1. Cut the chicken into bitesize pieces. Heat 1/2 of the olive oil in a saucepan or casserole and gently fry the chicken until browned all over.
  2. Heat the other 1/2 of the oilive oil add fry off the onion and garlic. Add the spices, stir well and fry gently for another minutes.
  3. Return the chicken to the saucepan / casserole. Add the stock, water and salt and pepper to taste. Bring to the boil, reduce heat and simmer for 1 hour with the LID ON.
  4. Remove the lid. Simmer for a further 30 minutes or until the chicken is nice and tender and the sauce has thickened a little.
  5. Add the dates, honey and nuts. Mix well. Sprinkle with coriander and serve with steamed cous cous, rice, or fresh bread.