braised chicken with dates

Dates aren’t just for dessert. This Moroccan-inspired one-pot dinner is on high rotation in my home

serves 6

2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground paprika
Sea salt and cracked black pepper
6 x 200g chicken thighs, skin-on and bone-in
2 tbsp extra virgin olive oil
1 onion, thinly sliced
4 garlic cloves, thinly sliced
400g tin chopped tomatoes
10 fresh dates (150g), pitted and halved

1 Combine the cumin, turmeric, paprika, salt and pepper in a large bowl. Add the chicken and toss to coat.

2 Heat the oil in a large, heavy-based frying pan over a medium heat. Add the onion and garlic and cook for 4 minutes or until softened. Add the chicken, skin-side down, and cook for 4 minutes. Turn and cook for a further 4 minutes.

3 Pour in the tomatoes and 375ml water. Bring to a simmer, reduce the heat to low and cook for 40 minutes. Add the dates and cook for a further 10 minutes or until the sauce is reduced and the chicken is tender. Serve.