| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Serves | 2 |
| Cuisine | Lebanese |
| Diet | Healthy |
| Preparation | Moderate |
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. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
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.
