A classical Moroccan dish
Preheat oven to 180C
Cut chicken into thick strips. Coat 2.5 Litre casserole dish with cooking oil spray, cook chicken in batches until well browned.
Cook onion, garlic and spices in same dish stirring until the onion is soft. Return chicken to dish with stock and water and bring to the boil.
Bake uncovered in moderate oven for about 1 hour.
Uncover and bake about 45 mins or until chicken is very tender and the mixture has thickened slightly. Stir in dates, honey and nuts and sprinkle with the coriander.
Serve on a hot bed of couscous or rice.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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