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Jimís Perfect Stew

North African Spiced Chicken

1 tbsp sunflower oil
1 large onion cooked to melting
1 tsp salt

1 cinnamon stick
2.5 cms grated fresh ginger

3 cloves garlic
1/2 tsp ground cinnamon
1 tsp turmeric
2 tsp ras el hanout (this is the North African equivalent of Asian Garam Masala)

1 tsp black pepper
2 chicken stock cubes in 750ml hot water

Simmer 1hr adding water as required.

4 or 5 chicken thigh on or off the bone - skin removed
1 sliced lemon. Silces cut into quarters
150g dried dates cut into quarters or fresh with stone removed.
1 tbsp honey

Simmer 45mins (30mins off the bone) or until chicken is cooked. Add water to achieve desired consistency.

Garnish with flaked almond and lemon zest. Serve with basmati rice.

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