1. Dust chicken fillets in seasoned flour to coat. 2. Heat olive oil in stew pot and brown chicken in batches, set aside. 3. Add a little more oil and gently fry the leek, garlic, ginger and onions until softened, 5-8 minutes. 4. Add spices and stock, cover the pan and simmer for 20 minutes or so, until the mixture has turned a beautiful saffron yellow. 5. Return the chicken to the pot along with the tomato and dates and simmer for a further 30-40 minutes until chicken is meltingly tender! 6. Squeeze in the lemon juice. 7. Serve with any pilaf and plenty of yoghurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
