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Ingredients
| 1 kg | Boneless chicken thigh, skinned (Main) |
Marinade
| 1 large | Onion, diced |
| 4 cloves | Garlic, crushed |
| ¼ cup | Chopped parsley |
| ¼ cup | Chopped mint |
| ½ tsp | Ground cardamom |
| 3 Tbsp | Olive oil |
| 3 Tbsp | Lemon juice |
Casserole
| 1 | Cinnamon stick |
| 4 | Orange peel, strips |
| 2 Tbsp | Plain flour |
| 1 cup | Chicken stock |
| 400 g | Chickpeas |
| 400 g | Diced tomatoes |
| 200 g | Fresh dates, pitted and halved |
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Directions
- Cut the chicken into 3cm cubes. Place in a large bowl with the onion, garlic, parsley, mint, cardamom, oil and lemon juice. Stir to coat well. Marinate for several hours, stirring occasionally.
- Preheat the oven to 180C.
- Place the chicken and marinade in a casserole. Add the cinnamon stick and orange peel, the flour mixed with the stock, salt and pepper. Cover and cook for 1 hour. Stir in the chickpeas, tomatoes and dates. Continue cooking for another 30 minutes.
- Remove the cinnamon stick and peel before serving. Great served in shallow bowls over rice or couscous, garnished with fresh mint.
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