Ingredients
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
Method
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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.
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Working in 3-4 batches, cook chicken for 5 min, turning once, or until browned all over. Transfer to roasting pan and set aside.
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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.
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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.
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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.
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Spoon sauce and vegetables over chicken. Garnish with toasted flaked almonds and chopped coriander. Serve with cooked couscous.