4chicken breasts, large bone-in, or 8 or 9 chicken thighs
1onion, large, finely chopped
4clovesgarlic, finely chopped
1 1/2cupschicken stock
1/2cupdates, stone free, cut in half
1/2cupalmonds, blanched, toasted
1tablespooncoriander, fresh, chopped
Heat 1 tablespoon of oil in a pan. Add the chicken (in batches if you are using thighs). Cook, turning at least once, until the chicken pieces are browned. Drain them on a paper towel.
Heat the remaining oil in the same pan. Add the onions, garlic and spices. Cook, stirring, until the onions are soft.
Return the chicken to the pan with the chicken stock and water. Simmer, covered, for 40 minutes. Remove the lid and simmer for 30 minutes or until the mixture is thickened slightly and the chicken is tender.
Stir in the dates, honey and nuts. Sprinkle with fresh coriander before serving.