Sticky chicken with sherry, almonds & dates

Sticky chicken with sherry, almonds & dates

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(11 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
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  • 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 legs
  • 2 medium onions, chopped



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

  • 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



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

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

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Comments, questions and tips

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Iona Thompson's picture
Iona Thompson
25th Jul, 2019
This was delicious!! I served it with roasted new potatoes which soaked up the juices really nicely!
10th Sep, 2018
Absolutely delicious and so easy. I served it alongside couscous with pomegranate, lemon zest, toasted flaked almonds and chopped parsley. Will definitely make this recipe again!
2nd Apr, 2013
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!
16th Mar, 2013
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.
16th Nov, 2008
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.
30th Oct, 2008
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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