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.
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.