Sticky chicken with sherry, almonds & dates

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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

  Wenche C rated this recipe

  

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• Rebecca

  22 January 2009

  Rebecca rated this recipe

  

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• Eryl

  16 March 2013

  Eryl rated and commented on this recipe

  

  Made this last Saturday for a charity buffet along with the cheese and jalapeno bites. Everyone is still talking about it Great food which was easy to prepare and cook leaving loads of time to spend with friends.

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• Jayne Moore

  02 April 2013

  Jayne Moore rated and commented on this recipe

  

  Really really yummy, and pretty straight forward, I didnt have cumin and it didn't miss it one bit, I wouldn't put it in when repeating as this was such a hit. I also did it on a quorum fillet for the veggies and was very well received, tasted great, going in my 5star party trick binder!

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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 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, sugar 22g, salt 0.35 g

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