1-1.5kg– 3 lbs. chicken thighs and legswith bones and skin
1onionchopped
2tbspolive oil divided
3garlic clovesminced
½tspground turmeric
1tspground cumin
1tspfresh gingergrated
¾tspground cinnamon
½tspsalt divided
Zest from one lemongrated
4medjool dateschopped
8dry apricotschopped
2tbspfresh corianderchopped
2cupschicken stock
2tbspsliced almonds
Instructions
Preheat a pan over medium heat. Add 1 tbsp of olive oil and the chicken to pan. Cook the chicken for 2-3 minutes per side. You may have to cook the chicken in 2 different batches. When the chicken is cooked, keep aside on a plate.
Add the other tbsp of olive oil, onion and 1/4 tsp of salt. Sauté for 5 minutes until the onion is translucent. Add the garlic and spices and cook stirring continuously for 2 minutes.
Return the chicken to the pan. Add the stock, dates, apricots, and lemon zest. Cover, lower the heat and cook for about 30-35 minutes, or until the chicken is fully cooked.
Add the coriander and sliced almonds, and stir.
Serve with couscous or rice with more coriander and sliced almonds.