This dish is adapted from a recipe in The Palomar Cookbook. It is a Middle Eastern fusion recipe that is as happy served with rice as it is with mashed potatoes or even just with some crusty bread to mop up all the delicious sauce.
4 Chicken quarters (breast & wing)
2 tablespoons Baharat spice mix
3 tablespoons Ras el hanout spice mix
2 tablespoons Olive oil
3 tablespoons Lemon juice
1 tablespoon Rose water
250g Olives (pitted)
2 Onions, finely diced.
1 teaspoon Aleppo/Pul Biber chili flakes
8 Garlic cloves
750ml Chicken stock
2 400g tins Tinned tomatoes
1 teaspoon Date syrup
A large handful Parsley, finely chopped
A large handful Coriander, finely chopped
1. Start by rubbing the chicken with 1 tablespoon each of the baharat and ras el hanout spice mixes and some salt, then set aside while you start the sauce. (You can do this the day before, then cover and leave the chicken thighs or legs in the fridge overnight – they’ll be even tastier.)
2. Heat a wide, place the chicken pieces skin side down into the pan. Let them slowly render their fat, then turn up the heat slightly to brown then turn over and brown the other side. Remove from the pan and set aside while you prepare the sauce.
3. Add the olive oil to the pan over a medium heat and saute the onions and saute with a pinch of salt and the chilli flakes for about 10–15 minutes until the onions are nicely caramelized.
4. When the onions have caramelised, add the garlic and saute for 2–3 more minutes.
5. Add the stock to your pan of onions and deglaze the pan. Allow the stock to bubble gently and reduce by half in volume.
6. Add the tomatoes, rose water, date syrup, olives, lemon juice and rest of the spices to the pan and stir. Allow to come to the boil and reduce the heat to a gentle simmer.
7. Place the chicken pieces skin side up into the sauce and allow to cook for around 45 minutes - 1 hour until the chicken pieces are cooked through.
8. Turn the heat off and leave the dish to rest for around 20-30 minutes before serving, which binds all the flavours amazingly.
9. Garnish with the chopped herbs and serve.
Prep time: 1 hour
Cook time: 1 hour
Total time: 2 hour
Yield: Serves 4