Name: Spiced chicken with dates and chickpeas
Prep time: 15 min
Cook time: 385 min
Total time: 400 min
Yield: 4
Ingredients: 8 skinless chicken thigh cutlets (1.6kg); 2 tablespoon plain (all-purpose) flour; 2 tablespoon olive oil; 2 medium brown onions (300g), cut into thin wedges; 4 clove garlic, chopped finely; 1 fresh long red chilli, sliced thinly; 2 teaspoon each ground cumin and cinnamon; 1/4 teaspoon saffron threads; 2 tablespoon honey; 2 cup (500ml) chicken stock; 400 gram canned chickpeas (garbanzo beans), rinsed, drained; 3 small zucchini (270g), sliced thickly; 6 fresh dates (120g), halved, seeded; 2 tablespoon lemon juice; 1/3 cup loosely packed fresh coriander (cilantro) leaves

Ingredients

8 skinless chicken thigh cutlets (1.6kg)

2 tablespoon plain (all-purpose) flour

2 tablespoon olive oil

2 medium brown onions (300g), cut into thin wedges

4 clove garlic, chopped finely

1 fresh long red chilli, sliced thinly

2 teaspoon each ground cumin and cinnamon

1/4 teaspoon saffron threads

2 tablespoon honey

2 cup (500ml) chicken stock

400 gram canned chickpeas (garbanzo beans), rinsed, drained

3 small zucchini (270g), sliced thickly

6 fresh dates (120g), halved, seeded

2 tablespoon lemon juice

1/3 cup loosely packed fresh coriander (cilantro) leaves

Method

Toss chicken in flour to coat, shake off excess. Heat half the oil in large frying pan; cook chicken, in batches, until browned. Remove from pan.

Heat remaining oil in same pan; cook onion, stirring, until onion softens. Add garlic, chilli and spices; cook, stirring, about 2 minutes or until fragrant. Stir in honey.

Place half the chicken in 4.5-litre (18-cup) slow cooker; top with half the spice mixture. Top with remaining chicken then remaining spice mixture. Pour stock over chicken. Cook, covered, on low, 5 hours.

Add chickpeas, zucchini and dates around the outside edge of cooker. Cook, covered, 1 hour. Stir in juice; season to taste. Serve sprinkled with coriander.

Suitable to freeze at the end of step 3.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook