Chicken, chick pea and date curry

This delicious Moroccan inspired curry is actually adapted from one that Libby gave me at a recipe swap night about 8 years ago – thanks Lib!

  • 8 chicken thighs, diced
  • 800g tin crushed tomatoes
  • 2 x 420g tin chick peas, drained and rinsed
  • 12 medjool dates, diced
  • about 4 tbsp oil of choice
  • 1 brown onion, finely diced
  • 2 tsp minced garlic
  • 2 tbsp plain GF flour
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 2 tsp ground cinnamon
  • 3 tsp ground ginger
  • 2 tsp tumeric
  • 2 tsp chilli powder
  • 2 cups hot chicken stock (I used Massel)
  • 1/2 cup roasted sunflower seeds or blanched almonds

Into a large plastic zip lock bag, place flour and all dry spices, shake to combine then add in the diced chicken and shake well until coated.

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Heat oil and brown chicken in a couple of batches, then set aside.

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Heat some more oil, add onion and cook for a few minutes translucent.

Add garlic, and cook stirring for another 2 minutes.

Return the coated chicken along with any spices remaining from the bag to the frying pan.

Stir well and cook over medium heat for about 5 minutes.

Add the tomatoes and stock to the pan. Simmer gently for 20 minutes, stirring occasionally.

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Add the chick peas and dates and cook, stirring for another 5 minutes.

Add in the sunflower seeds or almonds and serve with brown rice, corn cous cous or cauliflower rice.

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Makes about 10 serves and freezes and defrosts well.

A few Budget/Bulk Cooking tips:

  • For less expensive dates you can use dried ones. Just add them to the pot about 5 minutes earlier so they have longer to soften and plump up.
  • When I need to make this meal stretch further, I add an additional 400g tin of tomatoes and an additional tin of drained chick peas. Works beautifully to feed our family 4 times over!
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Lots to freeze – even the rice can be done in bulk.

Enjoy 🙂

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