Sticky chicken with sherry, almonds & dates

Sticky chicken with sherry, almonds & dates

  • Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Dairy-free
  • Egg-free
  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal491
fat29g
saturates7g
carbs24g
sugars22g
fibre0g
protein32g
low insalt0.35g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.11 ratings
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