MOROCCAN CHICKEN WITH DATES AND ALMONDS SERVED WITH BASMATI RICE

Ingredients

750g Boneless Chicken Thighs cut into bite sized pieces

1 Large Onion, sliced

3 Cloves Garlic, crushed

1 Teaspoon Cumin Seeds

11/2 Teaspoons Ground Coriander

1 Teaspoon Turmeric

3/4 Teaspoon Cinnamon

1/2 Teaspoon Mild Chilli Powder

2 Cups Chicken Stock

100g/3.5oz Blanched Almonds, roasted

100g/3.5oz Pitted Dates cut in half

2 Tbls Cornflour (Cornstarch) mixed with a little water (If you prefer a thicker sauce add a little more cornflour)

 

Method:

Brown chicken in a little butter and olive oil. Remove from pan and set aside.

Cook onion and garlic in the same pan. When the onions start to soften add the spices, stir through then stir in the chicken with their juices. Add the stock, cover and simmer about 45 minutes. Add the cornflour and cook until sauce thickens then stir in the almonds and dates. Remove from heat and serve with rice.

Enjoy!