- olive oil
- 2 free-range chicken legs
- 2 free-range chicken thighs
- 1 onion
- 1 clove of garlic
- 2 teaspoons ground coriander
- 1 heaped teaspoon ground cumin
- 50 g long-grain rice
- 150 g Medjool dates
- 1 tablespoon runny honey
Heat some oil in a pan and brown the chicken legs and thighs, then remove and set aside.
Peel and dice the onion then in the same pan, sweat the onion until softened, before crushing in the garlic and adding the spices.
Allow to cook for about 2 minutes, then stir in the rice, dates, honey and browned chicken.
Cover with water and bring to the boil before allowing to simmer, covered, over a medium heat for 30 minutes, or until the rice and chicken are cooked through.