Chicken with dates and olives

chicken with dates &olives on black lattice

Preheat the oven to 200°C / 400°F / Gas Mark 6
Serves 6-8 as a main dish

6-8 large chicken breasts or 12-16 thighs, skinned and boned
2 large onions, chopped
1 cm (1/2”) chunk of fresh ginger, finely chopped
3 large cloves of garlic, crushed
Zest and juice of a lemon
1 tsp each of ground cumin, cinnamon and nutmeg
1 tsp chilli flakes
2 tbsp gram (chickpea) flour
100g (6/8 cup) pitted dates, chopped
100g (1 cup) pitted green and black olives, chopped
Himalayan pink salt and pepper, to taste

Start by chopping the chicken into bite sized chunks, removing any excess fat and skin. Heat a deep, heavy based pan on a medium heat and fry off the chicken with the onions; followed by the ginger, garlic, lemon and spices and continue to fry until the chicken begins to colour. Add the flour and cook for a few minutes to form a sauce with the pan juices, add a little water if necessary. Finally, stir in the dates and olives, cover the pan and cook for a further 10 minutes until the chicken is cooked through and the flavours have infused. Adjust the seasoning and serve with rice.

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