Step 1
Trim the chicken of excess fat and sinew. Place the chicken in a large bowl. Combine the garlic, ginger, turmeric, cumin, cardamom and rind in a small bowl. Add to the chicken and stir to completely coat. Cover and marinate for 2 hours.
Step 2
Preheat the oven to moderate 180°C (350°F/Gas 4). Heat the oil in a large heavy-based frying pan. Cook the chicken quickly over medium heat until well browned. Drain on paper towels. Place the chicken in an ovenproof casserole dish.
Step 3
Add the onion to the pan and cook, stirring for 5 mins till soft Add the cooked onion, chicken stock, dates and shredded coconut to the casserole dish, cover and bake for 1hour 15 mins or till chicken is tender stirring occasionally
Step 4
NOTE: The chicken may be left to marinate overnight in the refrigerator.
Step 5
VARIATION: Dried apricots or prunes are great alteratives to dates.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 518 | ||
Calories from Fat: 380 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.2g | 56 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 17.7g | ||
Cholesterol 118.3mg | 36 % | |
Sodium 126mg | 4 % | |
Potassium 405.7mg | 11 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 3.9g | ||
Protein 29.1g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 518
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