Serves 4

•  4 chicken breasts
• 2 tbsp Olive oil
• 2 medium onions, finely sliced
• 4 cloves of garlic, crushed
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp chilli powder
• 1/2 tsp ground nutmeg
• 2 cups chicken stock
• 85g seedless dates, halved
• 60ml honey
• 2 tbsp chopped coriander leaves

1. Slice chicken into small strips. Heat the oil in pan and add chicken until browned. Remove chicken onto a plate.
2. Heat the oil left in pan, add onions, garlic and all spices and cook, stirring until onions are soft.
3. Return chicken to pan with chicken stock and cover with lid.
4. Simmer for 1 hour.
5. Remove lid, add dates and honey and simmer without lid for another 30 mins until liquid reduces and thickens.
6. Sprinkle with fresh coriander and serve with rice or couscous.

 If using a slow cooker, cook on high for 3 hrs or on low for 6 hrs until step 5, where it needs to be transferred to a pan.