|Prep time||10 minutes|
|Cook time||45 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Add the sliced onion to a medium-sized pan drizzled with olive oil. Place over a low heat and allow to sweat for 7-8 minutes.
Add the skinless chicken thighs and the 6 finely chopped garlic cloves and fry for another 5 minutes, until the chicken starts to brown. Add the turmeric and cumin and fry for another minute.
Add the butter, tomato paste and flour and stir until a paste has formed.
Add the balsamic vinegar, bay leaf, chicken stock, dates (roughly chopped) and honey. Stir until fully combined. Bring to a boil, reduce to a low heat and leave to simmer for 25-30 minutes, or until the chicken is easy to pull apart.
Serve over bulgur and garnish with chopped parsley.