Preparation time 25 minutes
cooking time 1 hour 45 minutes, serves 4
nutritional count per serving 38.7 total fat (7.7g saturated fat); 2888kJ (691 cal); 31.2g carbohydrate; 53.1g protein; 4.2g fibre
Ingredients
- 1 kg chicken thigh fillets
- 2 tablespoons olive oil
- 2 medium brown onions (300g), sliced thinly
- 4 cloves garlic, crushed
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon chilli powder
- ¼ teaspoon ground nutmeg
- 1 ½ cups (375ml) chicken stock
- 1 cup (250ml) water
- ½ cup (85g) seedless dates, halved
- ¼ cup (90g) honey
- ½ cup (80g) blanched almonds, roasted
- 1 tablespoon chopped fresh coriander
Method
- Cut chicken into 3cm strips. Heat half of the oil in a medium saucepan; cook chicken, in batches, stirring, until browned. Drain on absorbent paper.
- Heat remaining oil in the same pan; cook onion, garlic and spices, stirring, until onion is soft.
- Return chicken to pan with stock and the water; simmer, covered, 1 hour. Remove lid, simmer about 30 minutes, or until mixture is thickened slightly and chicken is tender. Stir in dates, honey and nuts; sprinkle with coriander
