8 chicken maryland pieces
1/2 cup plain flour, seasoned
2 each onions and carrots, sliced
3 cinnamon sticks
1 tablespoon each grated fresh ginger and garlic
2 teaspoons each ground cumin, coriander and turmeric
2 1/2 cups chicken stock
1/4 cup fresh lemon juice
16 fresh dates, halved and pitted, roughly chopped
Preheat oven to 180C (160C fan forced). Grease a large roasting pan with cooking spray. Dust chicken pieces with flour to coat. Heat 2 tablespoons olive oil in a large non-stick frying pan over high heat.
Working in 3-4 batches, cook chicken for 5 min, turning once, or until browned all over. Transfer to roasting pan and set aside.
Add the onion and carrot to the same pan and cook for 6-7 min or until softened. Add the cinnamon, ginger and spices and cook for 1 min. Stir in the stock and add half of the lemon juice. Bring to the boil. Carefully pour mixture over the chicken.
Cover with foil and bake in the oven for 45-50 min, turning halfway through or until chicken is cooked. Transfer chicken and cinnamon sticks to a platter and cover with foil to keep warm.
Pour liquid and vegetables from roasting pan into a saucepan and bring to the boil. Cook for 10-15 min or until reduced by half. Add remaining lemon juice and dates and simmer for a further 7-8 min.
Spoon sauce and vegetables over chicken. Garnish with toasted flaked almonds and chopped coriander. Serve with cooked couscous.