Moroccan chicken with dates, lemon and coriander
We are inclined to use dates more for baking cakes and biscuits, because most Australians have been brought up on semi-dried and dried dates, but keep an eye out for big, meaty fresh medjool dates - they taste as good as chocolate and are certainly more healthy.
Ingredients
4 halved chicken marylands
extra virgin olive oil
2 cloves finely chopped garlic
1 tsp ground ginger
1 tsp paprika
1 tsp ground cumin
cracked black pepper
1 small, very finely sliced unpeeled lemon
2 chopped onions
1/2 tspn ground turmeric
1 cup of water
2 small peeled and thinly sliced carrots
3/4 cup frozen peas
salt flakes
8 halved and pitted fresh dates
1/2 cup coriander leaves
Method
Place 4 halved chicken marylands in a large, shallow dish and add 3 tbsp extra virgin olive oil,
2 cloves finely chopped garlic, 1 tsp ground ginger, 1 tsp paprika, 1 tsp ground cumin and cracked black pepper. Add 1 small, very finely sliced unpeeled lemon and toss to coat. Rest, covered, in the fridge for 10-15 minutes.
Pre-heat oven to 200C.
Heat 1 tbsp extra virgin olive oil in a large ovenproof dish and add 2 chopped onions. Stir over medium heat for 2-3 minutes, add 1/2 tspn ground turmeric and 1 cup of water, and stir. Place chicken pieces, lemon and juices on top of onion, turn to coat and bake covered for 20 minutes.
Add 2 small peeled and thinly sliced carrots and cook for a further 10 minutes.
Add 3/4 cup frozen peas, salt flakes and 8 halved and pitted fresh dates and return to oven for 5-8 minutes or until chicken is cooked.
To serve
Serve chicken and vegetables with juices poured over them. Scatter with 1/2 cup coriander leaves and serve with couscous or mash and a watercress salad.
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