Sticky chicken with sherry, almonds & dates

Recipe uploaded by

Jennifer Joyce

4 ratings

Recipe by Jennifer Joyce

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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.
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.

PER SERVING

491 kcalories, protein 32g, carbohydrate 24g, fat 29 g, saturated fat 7g, fibre 0g, salt 0.35 g

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• Sarah

  30 October 2008

  Sarah rated and commented on this recipe

  

  I love this recipe, I have made it about 4 different occasions. Great for mid week entertaining as you fry a few little bits, prepare a sauce then put it in the oven to work its magic. I don't always have sherry, so I find stock works just as well - hasn't failed to please yet!

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• Angi

  16 November 2008

  Angi rated and commented on this recipe

  

  I used mild curry powder instead of cumin (had none) and added a squeeze of honey to counter the rather tart lemon taste. Everyone pronounced it delicious. It certainly was easy and quick to prepare.

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• Wenche C

  21 December 2008

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  22 January 2009

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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 almonds (we used Marcona), roughly chopped
• 12 large soft dates , chopped
• 20g pack flat-leaf parsley , roughly chopped

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 5 mins

Cook min 1 hr 5 mins

Gluten-free, Egg-free, Dairy-free

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 almonds (we used Marcona), roughly chopped
• 12 large soft dates , chopped
• 20g pack flat-leaf parsley , roughly chopped

PER SERVING

491 kcalories, protein 32g, carbohydrate 24g, fat 29 g, saturated fat 7g, fibre 0g, salt 0.35 g

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