Chicken is cooked with dates, almonds, sherry and lots - and lots - of garlic in this delicious and unusual recipe. Sserve with some flatbreads, or some chicken stock steamed quinoa or couscous.
- 8 chicken legs
- 15 garlic cloves in skins
- 2 onions
- 250ml sherry
- 1 tsp. cumin
- Zest and juice of 1 lemon
- 50g blanched almonds, chopped
- 12 large soft dates, chopped
- Small handful freshly chopped parsley
- Salt and pepper
- 3 tbsp. oil
Finely chop the onions. Heat half the oil in a large saucepan. Add the chicken and cook until browned on all sides. Take out and leave to one side.
Add the rest of the oil. Add the onions and garlic cloves and fry for 10 minutes or until softened and golden. Stir in the cumin, lemon zest, juice, almonds, dates and half the parsley. Bring to the boil.
Put the chicken into a large roasting tin and then pour the sauce all over. Cover with foil and bake at 180C for an hour. Take the foil off for the last 15 minutes. Spoon the juices over the chicken a few times while cooking.