• Olive oil 1 tbsp
  • Chicken thighs 400g
  • Garlic 30g
  • Turmeric 1 tsp
  • Cumin 1 tsp
  • Butter 30g
  • Tomato paste 1 tbsp
  • Flour 1 tbsp
  • Balsamic vinegar 3 tbsp
  • Bay leaf 1
  • Chicken stock 400ml
  • Khodri dates 200g
  • Honey 2 tsp
  • Parsley 1 tbsp
  • Onion 1
  • Bulgur wheat 150g


  • Knife 1
  • Chopping board 1
  • Spoon 1

Nutrition (Per serving)

  • Calories 772
  • Fat 18.3g
  • Protein 32.6g
  • Carbs 68.9g
  • Sugars 34g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Sour date and chicken stew

Lebanese 10 Mins Prep ยท 45 Mins Cook

  1. 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.
  2. 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.
  3. Add the butter, tomato paste and flour and stir until a paste has formed.
  4. 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.
  5. Serve over bulgur and garnish with chopped parsley.