Categories: Stew
Ingredients
- 5 chicken legs skin removed ( this is the thigh and drumstick)
- 1 large onion roughly chopped
- 100g of gound almonds
- 50g of pitted finely chopped dates
- 2 garlic cloves
- 50ml of pomegranate molasses
- 2 tbsp of oil
- 400ml of chicken stock ( half this amount if you are using a slow cooker)
- 1 large lemon roughly chopped
- 1 tsp of dried chilli flakes
- To serve fresh coriander or parsley
- 1 red chilli roughly chopped
- toasted flaked almonds
Directions
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Fry the onions , garlic and chicken in oil in a heavy bottomed lidded casserole dish
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Add the almonds , chilli and stir well to coat the chicken and brown the nuts slightly
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Add the stock , lemon , dates and pomegranate molasses.
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Cover and place in the oven at 180deg for 2 hours or alternatively simmer on a very low heat. Alternatively , place all the ingredients in a slow cooker, stir well and cook on low for six hours
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You can serve as is but for easy eating ,after cooking allow to cool and flake the chicken from from the bones, returning the meat to the sauce and warm through
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Serve scatter with fresh coriander or parsley, freshly chopped red chillis , toasted flaked almonds.
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Serve with bulgar wheat , flat breads , and some fresh lemon wedges.