Braised Chicken with Ras-El-Hanout and Dates

smh.com.au

Wendy

1.6kg chicken, cut into 8 pieces

salt flakes and freshly ground black pepper

100ml extra virgin olive oil

1 brown onion, finely diced

100g ginger, peeled and cut into matchsticks

5 garlic cloves, peeled and crushed with the flat of a knife

1 large dutch cream potato, peeled and cut into 2cm dice

2 small red chillies, split

1½ tablespoons ras-el-hanout

3 tomatoes, coarsely chopped

½ tsp cumin seeds

2 strips lemon peel

200ml white wine

2 tbsp honey

100g pitted dates

1 lemon, juiced

½ bunch coriander, leaves picked

cous cous (or rice), to serve

Directions at smh.com.au

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