Sticky chicken with sherry, almonds & dates
recipe
Sticky chicken with sherry, almonds & dates
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Chicken legs are great value, with their dark, juicy meat that roasts crisp and tender. Use a good Spanish sherry like Oloroso or Manzanilla for a rich, smoky taste
Ingredients
- 3 tbsp olive oil
- 8 chicken legs
- 2 medium onions, chopped
- 15 garlic cloves, left whole in skin
- 1 tsp ground cumin
- 250ml/9fl oz sherry
- zest and juice 1 lemon, plus extra zest, to serve
- 50g/2oz whole blanched almonds (we used Marcona), roughly chopped
- 12 large soft dates, chopped
- 20g pack flat-leaf parsley, roughly chopped
Serves:
8
Preparation:
5
Cook Time:
65
Total Time:
70min
Directions
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- Heat oven to /fan /gas Heat 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 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.
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