Casbah chicken

Ingredients

1 kg	Boneless chicken thigh, skinned (Main)

Marinade

1 large	Onion, diced
4 cloves	Garlic, crushed
¼ cup	Chopped parsley
¼ cup	Chopped mint
½ tsp	Ground cardamom
3 Tbsp	Olive oil
3 Tbsp	Lemon juice

Casserole

1	Cinnamon stick
4	Orange peel, strips
2 Tbsp	Plain flour
1 cup	Chicken stock
400 g	Chickpeas
400 g	Diced tomatoes
200 g	Fresh dates, pitted and halved

Directions

1. Cut the chicken into 3cm cubes. Place in a large bowl with the onion, garlic, parsley, mint, cardamom, oil and lemon juice. Stir to coat well. Marinate for several hours, stirring occasionally.
2. Preheat the oven to 180C.
3. Place the chicken and marinade in a casserole. Add the cinnamon stick and orange peel, the flour mixed with the stock, salt and pepper. Cover and cook for 1 hour. Stir in the chickpeas, tomatoes and dates. Continue cooking for another 30 minutes.
4. Remove the cinnamon stick and peel before serving. Great served in shallow bowls over rice or couscous, garnished with fresh mint.