READY IN: 1hr 50mins
1200gchicken (½ chicken)
For the marinade
80g runny honey
2lemons, juice of
1bigonion, finely chopped
4garlic cloves, minced
4teaspoonsras el hanout spice mix, blend*
130ggreen olives, without pits, halved
6dates, without pits, chopped
1tablespoonground cinnamon or 1 cinnamon stick
1⁄2 teaspooncardamom pod (seeds from about 10 pods)
2 1⁄2 tablespoonscumin
Serving Size: 1 (353) g
Servings Per Recipe:6
Calories from Fat 465 g 65 %
Total Fat 51.7 g 79 %
Saturated Fat 14.2 g 71 %
Cholesterol 164.3 mg 54 %
Sodium 921.5 mg 38 %
Total Carbohydrate26.3 g 8 %
Dietary Fiber 4.2 g 17 %
Sugars 17.2 g 69 %
Protein 39.2 g 78 %
In a bowl, whisk the honey, lemon juice, olive oil, salt, pepper and paprika together. Pour it over the chicken and let it marinate for at least 1 hour or overnight.
Sauté, over a medium flame, onion and garlic in olive oil and butter for about 3 – 4 minutes.
Add Ras el Hanout and cayenne pepper. Stir until fragrant.
Add water, halved olives and chopped dates, and cook covered for 20 minutes. Uncover the pan and let the sauce reduce until thickened and syrupy. Set aside.
Meanwhile, take the chicken out of marinade and arrange it on a baking sheet. Bake in the oven at 210 °C for 30 minutes. Then, lower the temperature to 180 °C and cook for another 20 minutes until the skin is golden brown and the chicken is cooked through.
Serve with olive and date sauce over Basmati rice.
*If you don’t have it, whisk your own version: blend equal parts of ground cinnamon, cumin,ground coriander, ground ginger, ground turmeric, saffron and ground cardamom.
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