| Serves 4 |
| Ingredients: |
| |
| 4 chicken thighs, cut into bite size pieces |
| 1 medium onion, sliced |
| 3 cloves of garlic, minced |
| 1 Tbsp of ginger, minced or grated |
| 1/4 c almonds, toasted |
| 8 large dates, pitted and chopped into quarters |
| 1 tsp honey |
| 1/2 cup chicken stock |
| |
| seasoning mix: |
| |
| 1 tsp
coriander, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp clove |
| |
| 1 tsp cumin |
| 1/2 tsp cayenne pepper (optional) |
| 1/2 tsp salt |
| 1/2 tsp black pepper |
| |
| 2 Tbsp fresh parsley, coarsely chopped |
| 2-3 Tbsp cooking oil, as needed |
| |
| Method: |
| |
| In a large frying pan, heat cooking oil at medium heat |
| Add onions, garlic and ginger and cook, while gently
stirring the mixture, until the onions become translucent |
| Add chicken and cook until the meat has browned |
| Add seasoning mix and stir until blended |
| Add chicken stock and honey, cook while stirring, until a
gravy forms |
| Just before serving add parsley, dates and almonds
(reserving a pinch of parsley, if you like for a garnish) and
stir, then remove from heat. |
| Serve on top of couscous |
| |
|
Vegetarian Modification
Lima Beans with Dates and Almond
recipe
|
| |
| 2 cups, frozen lima beans |
| 1 medium onion, sliced |
| 3 cloves of garlic, minced |
| 1 Tbsp of ginger, minced or grated |
| 1/4 c almonds, toasted |
| 8 dates, pitted and chopped into quarters |
| 1 tsp honey |
| 1/3 cup orange juice |
| 1/2 cup water |
| |
| seasoning mix: |
| 2 1/2 tsp of McCormick's Mixed Spice or substitute (1 tsp
coriander, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp clove) |
| |
| 1 tsp cumin |
| 1/2 tsp cayenne pepper (optional) |
| 1/2 tsp salt |
| 1/2 tsp black pepper |
| |
| 2 Tbsp fresh parsley, coarsely chopped |
| cooking oil, as needed |
| |
| Method: |
| |
| In a large frying pan, heat cooking oil at medium heat |
| Add onions, garlic and ginger and cook, while gently
stirring the mixture, until the onions become translucent |
| Add lima beans and seasoning mix and stir |
| Add juice, water and honey and stir |
| Allow the mixture to simmer, until the beans are tender the
liquid has reduced to form a light sauce (7-8 min.) |
| Just before serving add parsley, dates and almonds
(reserving a pinch of parsley, if you like for a garnish) and
remove the pot from the heat |
| Serve on top of couscous |