SILVIA NACAMULLI’S Sticky, fruity baked chicken

This sweet, juicy chicken dish, packed with dates and pomegranate, is perfect for Rosh Hashanah. If you prefer to use chicken on the bone, cook it for an extra 10-15 minutes.

Serves: 4 Preparation: 10 minutes Cooking: 45 minutes

INGREDIENTS

4-5 tbsp of extra-virgin olive oil

1 finely sliced onion

1 tsp grated fresh ginger

½ tsp turmeric

2 tbsp date syrup

2 tbsp pomegranate molasses 8 boneless thighs

100g pitted Medjool dates, sliced

200ml hot water

Juice of 1 orange

1 tbsp freshly chopped parsley Pomegranate seeds to decorate

Salt and freshly ground black pepper to taste

METHOD

Warm the oil in a large non-stick frying pan. Add the onion and cook it on a low heat for 5 minutes. Then add the ginger, turmeric, half the dates, 1 tbsp date syrup and 1 tbsp pomegranate molasses. Stir and cook for a further 5 minutes over low heat.

Clean the chicken thighs by removing any fat and cartilage if needed. Add them to the pan and leave to turn golden over medium-high heat for a couple of minutes per side.

Once the chicken has turned golden, add a little salt and pepper and the hot water. Then reduce the heat to medium-low, partially cover with a lid and leave to cook for 15 - 20 minutes, turning occasionally.

Remove the lid, add the orange juice, half the parsley, the remaining date syrup, pomegranate molasses, and No-fuss chicken will be a crowd pleaser dates – reserving some for decoration. Stir and cook uncovered on medium-low heat for another 10 minutes

Transfer to a platter and decorate with pomegranate seeds, dates and parsley just before serving.

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