Ingredients
- Olive oil 1 tbsp
- Chicken thighs 400g
- Garlic 30g
- Turmeric 1 tsp
- Cumin 1 tsp
- Butter 30g
- Tomato paste 1 tbsp
- Flour 1 tbsp
- Balsamic vinegar 3 tbsp
- Bay leaf 1
- Chicken stock 400ml
- Khodri dates 200g
- Honey 2 tsp
- Parsley 1 tbsp
- Onion 1
- Bulgur wheat 150g
Equipment
- Knife 1
- Chopping board 1
- Spoon 1
Nutrition (Per serving)
- Calories 772
- Fat 18.3g
- Protein 32.6g
- Carbs 68.9g
- Sugars 34g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sour date and chicken stew
Lebanese 10 Mins Prep ยท 45 Mins Cook
- Add the sliced onion to a medium-sized pan drizzled with olive oil. Place over a low heat and allow to sweat for 7-8 minutes.
- Add the skinless chicken thighs and the 6 finely chopped garlic cloves and fry for another 5 minutes, until the chicken starts to brown. Add the turmeric and cumin and fry for another minute.
- Add the butter, tomato paste and flour and stir until a paste has formed.
- Add the balsamic vinegar, bay leaf, chicken stock, dates (roughly chopped) and honey. Stir until fully combined. Bring to a boil, reduce to a low heat and leave to simmer for 25-30 minutes, or until the chicken is easy to pull apart.
- Serve over bulgur and garnish with chopped parsley.