Chicken With Almond and Prunes

Amy Massey
by Amy Massey
4 Servings
2 hr 15 min

This recipe showcases a unique blend of flavours that work together wonderfully. The sauce thickens down to a wonderfully creamy consistency, with a hint of sweetness from the dates and a fresh kick of coriander and toasty almonds which are added as a garnish.

The dish is a very special one due to its unique and what was once considered as "luxury" ingredients, such as saffron, giving it a beautiful colour and fragrance and pitted dates.

It is also remarkably easy to make and sure to impress dinner guests or just give yourself something different to try and liven up your weekly meal plan!

A beautiful dish to impress dinner guests with due to its unique combination of flavours and cooking technique.

Chicken thighs are cooked until golden with a slightly crispy skin.

The chicken is then gently poached in almond milk, with the dates, date syrup and saffron to allow the meat to remain tender and take on the flavour.

Chicken With Almond and Prunes
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 2 Hours Total time: 2 hr 15 min
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  • 8 chicken thighs, with skin on and bone in.
  • 1 tbsp flour
  • 3 tbsps olive oil
  • 2 small onions, finely chopped
  • 60g grated ginger
  • 4 garlic cloves, finely chopped
  • 1 tsp ground cinammon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground coriander
  • Small pinch ground cloves
  • 2 Bay leaves
  • 1.5 cups unsweetened almond milk
  • Pinch of saffron
  • 2 tbsps date syrup
  • 8 whole dates, without the stone
  • 2 tbsps toasted almond flakes
  • Large handful of fresh coriander leaves, roughly chopped
  • Salt and pepper

Season the chicken with salt and pepper, then sprinkle over the flour to coat evenly.
Heat a large, heavy based pan and add the oil.
Once the oil is hot, add the chicken and brown well on all sides. You may need to do this in batches.
Remove the chicken and set aside on a plate.
Add the onion and cook until just softened.
Add the garlic, ginger, bay leaves and all of the spices excluding the saffron and cook for a few minutes until fragrant.
Return the chicken to the pan.
Add the almond milk and the saffron,theb the date syrup and dates.
Bring to a boil, then lower the heat and simmer gently for 1 hour, until the chicken is fully cooked and tender.
Remove the chicken again using a slotted spoon.
Turn the heat back up and cook the sauce until it has reduced and thickened.
Add salt and pepper to taste.
Return the chicken to the pan one last time, stirring it into the sauce.
Sprinkle over the toasted almonds and coriander and serve.