Serves 4 Ingredients 8 chicken thigh fillets (or other larger pieces of chicken) 2 cloves of finely chopped garlic 1 tsp ground cumin 1 tsp paprika 1 tsp chopped ginger cracked black pepper & salt extra virgin olive oil 1 unpeeled lemon finely sliced and chopped 1 tsp ground turmeric 2 chopped onions 1 cup […]

Serves 4

Ingredients
8 chicken thigh fillets (or other larger pieces of chicken)
2 cloves of finely chopped garlic
1 tsp ground cumin
1 tsp paprika
1 tsp chopped ginger
cracked black pepper & salt
extra virgin olive oil
1 unpeeled lemon finely sliced and chopped
1 tsp ground turmeric
2 chopped onions
1 cup water
2 sliced carrots
1 cup peas (can be frozen)
10-15 dates pitted and halved (fresh or dried)
Chopped coriander leaves

Method
Place chicken pieces in bowl and add 3 tsp of olive oil, garlic, ginger, paprika, cumin, cracked black pepper, sliced and chopped lemon. Mix thoroughly and stand covered in fridge for 10 minutes.
Pre-heat oven to 200C.
In large frying pan heat 1 tbsp of olive oil and add chopped onions and turmeric. Stir and cook for 2-3 minutes. Add cup of water, chicken and lemon marinade.
Remove from frying pan and place in ovenproof dish. Bake for 20 minutes.
Add carrots and peas, dates and pinch of salt.
Cook for 20-30 minutes until chicken is cooked through.
Serve chicken, vegetables and juices on bed of couscous or mashed sweet potato. Garnish with chopped coriander.

This recipe was also published in the August 2010 edition of Border Crossings, the magazine of LCA International Mission.