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1
Cut chicken into 1 inch cubes and place In a bowl , heat oven to 170c
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2
Place spices into a bowl and mix well (you can also do this in a screw top jar)
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3
Add spices to chicken and stir to coat evenly
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4
In a casserole heat 1 tablespoon oil,fry 1/4 of the chicken,stirring until sealed, remove from pan and repeat with remaining chicken (in batches)
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5
Grate or finely slice the onions , finely chop or puree the garlic, cut apricots / dates in half.
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6
Lower heat under the pan,add last tablespoon oil ,fry onions until transparent, add garlic, don't allow to brown
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7
Place chicken in pan and add tomatoes, fruit, honey and stock.stir, bring to the boil and put lid on.
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8
If using dates , remove stones .
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9
Place in oven and cook for approx 1 1/2 hours, stir a couple of times during cooking.
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10
Meanwhile lightly toast the almonds.
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11
Ensure chicken is cooked through.
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12
Remove from oven, sprinkle with coriander and almonds.
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13
Serve with couscous, pilaf rice, or as we prefer, with foccacia (see other recipe) or other crusty bread to soak up the sauce.
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14
Experiment with dried fruit, eg.use mix of dates and apricots.
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15
You can substitue lamb for chicken (alter stock too !)
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16
may take slightly longer in oven.
