1 onion, diced
3 cloves garlic, crushed and chopped
1 tbsp grated ginger
1 tbsp grated turmeric
1 carrot, sliced
1 cinnamon quill
11/2 tspn cumin powder
4 cardamom pods
2 breast of chicken with the skin on/ or Maryland
1 cup dates, seed removed
¼ cup flaked almonds
¼ cup pistachio nuts
1 bunch coriander, roughly chopped
½ bunch parsley
1-litre chicken stock
1 cup tomato passata
250ml Boiling water
2 tbls olive oil
1 tsp salt
½ tsp ground black pepper
Add onion and carrot with some olive oil to a pot and allow to fry. Also add the garlic, turmeric, ginger, cardamom, cinnamon and cumin powder. Add some salt and pepper to taste. Slice some orange peel, remove the pith and add to the pot.
Once the carrots have softened a little, add the chicken stock and the tomato passata, allowing it all to come to the boil. Add the dates and half of the coriander to the pot.
Slice the chicken into strips and stir it through the pot. Once the chicken is cooked through, remove the pot from the heat and add the rest of the coriander, the almonds and pistachios and the juice of half and orange and the juice of half a lemon.
Give it a good stir and it’s ready to eat
Mix all ingredients together in a bowl
Cover with cling film, let stand for 8 minutes
Run a fork through to break up.