15ml flour 10ml each ground coriander, cumin, ginger 5ml each ground cinnamon, turmeric 1 cinnamon stick 2ml chilli powder 1kg chicken thigh fillets, sinew trimmed, halved 45ml olive oil 2 onions, thinly sliced 4 garlic cloves, crushed 375ml chicken stock 400g can of chopped tomatoes 2 bay leaves 2 teaspoon sugar 400g can of chickpeas, drained 125ml pitted dates 60ml chopped fresh coriander 125ml blanched almonds Cooked couscous, to serve
1. Combine flour and spices in a bowl. Toss chicken in spice mixture. 2. Heat 15ml oil in a heavy-based pan over medium heat. 3. Add chicken and fry in batches for 1 minute each side until lightly browned. Transfer to a plate lined with paper towel to drain. 4. Add remaining oil to pan with onions and cook for 5 minutes. 5. Stir in garlic and any remaining spice mixture. Return chicken to pan. 6. Add stock, tomatoes, bay leaves and sugar. 7. Simmer, partially covered, stirring occasionally, for 20 minutes. 8. Remove lid and cook for 15 minutes. 9. Add chickpeas and dates, and cook for 5 minutes. 10. Stir in coriander and almonds; serve with couscous.