Sticky chicken with sherry, almonds & dates

Sticky chicken with sherry, almonds & dates

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 5 mins Cook: 1 hr, 5 mins


Serves 8
Tender roasted chicken legs coated in a lip-smacking glaze - ideal for feeding a crowd

Nutrition and extra info

  • Dairy-free
  • Gluten-free
  • Egg-free

Nutrition: per serving

  • kcal491
  • fat29g
  • saturates7g
  • carbs24g
  • sugars22g
  • fibre0g
  • protein32g
  • salt0.35g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 chicken leg
  • 2 medium onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 15 garlic clove, 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



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g whole blanched almond (we used Marcona), roughly chopped
  • 12 large soft date, chopped



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 20g pack flat-leaf parsley, roughly chopped


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

jemsecrets's picture

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!

erylmy's picture

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.

angirecipe's picture

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.

birkssw6's picture

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!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…