Name: Sticky chicken with sherry, almonds & dates
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 3 tbsp olive oil; 8 chicken legs; 2 medium onions chopped; 15 garlic cloves left whole in skin; 1 tsp ground cumin; 250ml sherry such as Oloroso or Manzanilla; zest and juice 1 lemon plus extra zest to serve; 50g whole blanched almond (we used Marcona), roughly chopped; 12 large soft dates chopped; 20g pack flat-leaf parsley roughly chopped

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Sticky chicken with sherry, almonds & dates

Sticky chicken with sherry, almonds & dates

Jennifer Joyce

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Serves 8

Easy

Prep: 5 mins

Cook: 1 hr and 5 mins

A star rating of 5 out of 5.14 ratingsRate

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Tender roasted chicken legs coated in a lip-smacking glaze - ideal for feeding a crowd

Dairy-free

Egg-free

Gluten-free

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A star rating of 4.8 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
8 chicken legs
2 medium onions

chopped
15 garlic cloves

left whole in skin
1 tsp ground cumin
250ml sherry

such as Oloroso or Manzanilla
zest and juice 1 lemon

plus extra zest to serve
50g whole blanched almond

(we used Marcona), roughly chopped
12 large soft dates

chopped
20g pack flat-leaf parsley

roughly chopped

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Nutrition: per serving

kcal491
fat29g
saturates7g
carbs24g
sugars22g
fibre0g
protein32g
salt0.35g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Heat 1 tbsp of the olive oil in a large frying pan. Season the chicken, then brown on all sides. Remove the chicken, place it in a large baking dish, then set aside. Add the remaining oil, the onions and garlic to the pan, then season. Fry for 10 mins until golden. Stir in the cumin, sherry and lemon zest and juice. Bring to the boil, then add the almonds, dates and half the parsley.
step 2

Pour the sauce over the chicken. Cover with foil, then roast for 1 hr until tender, taking the foil off after 15 mins. Spoon the liquid over the chicken a couple of times during roasting. Serve piled up on a large platter with the sauce poured over, the garlic cloves, remaining parsley and some extra lemon zest.

Recipe from Good Food magazine, November 2008

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A star rating of 5 out of 5.14 ratings

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