Moroccan Chicken

Marinade:

1 kg (2Ib) skinned and boned chicken thighs
1 large onion, diced
4 cloves garlic, crushed
½ teaspoons ground cardamom
3 tablespoons each: finely chopped parsley, mint, olive oil, and lemon juice

Casserole:
1 cinnamon stick
3-4 strips orange peel, pith removed
2 tablespoon flour combined with ½ cup water
1 jar BRAND’S Essence of Chicken with Tangkwei
Salt and pepper to taste
400g(14oz) can each: chickpeas (garbanzos), tomatoes, chopped
200g (7oz) pitted fresh or died dates, halved

Method:

1. Cut the chicken in 3 cm (1in) cubes. Place in a large bowl with the marinade ingredients. Refrigerate overnight, stirring occasionally.
2. Preheat the oven to 180 C (350 C). Place the chicken and marinade in a casserole. Add all the other ingredients. Cover and cook for 1½ hours.
3. If fresh herbs are unavailable use 1½ teaspoons dried herbs. Serves 6

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