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800g chicken
1 1/2 cups water
2-3 sprigs fresh dill or 1/4 tsp dried
dill
1/4 cup vinegar
1 small leek thickly sliced
Sauce :
200g pitted dates
1 chicken stock cube
1 tsp caraway seeds
1/2 tsp dried coriander
1/4 tsp dried cardamom
2 tsp fresh mint, chopped
1/2 tsp finely chopped or minced fresh
ginger
2 tsp Plum Sauce or commercial plum sauce
3 tbsp vinegar
1 cup water
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Method :
Cut chicken
into pieces, discarding wings, skin and fat. Place chicken in saucepan
with water, dill, vinegar and leek. Cover, bring to the boil,
immediately turn down the heat and simmer gently for 30 minutes. Chop
dates and place in second saucepan. Add stock cube, caraway, coriander,
cardamom, mint, ginger, plum sauce, vinegar and water. Cook, stirring
gently until the dates have broken down and the sauce thickens. Lift
chicken out of cooking broth, place in casserole or baking dish, pour
sauce over, cover with foil and bake for 15-20 minutes.
The touch of
sweetness and the thickness of the sauce in this Middle Eastern dish
come from the addition of dates.
Serves 4 - 6
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