6 large dates, pitted and chopped (Medjool are nice)
50g flaked almonds
small bunch parsley, chopped
Heat oven to 180C/160C fan/
gas 4. Heat 1 tbsp of the oil in a
large frying pan over a high heat.
Season the chicken, then cook for
10 mins or until browned on both
sides. Remove and put in a large
baking dish with the dry couscous.
Heat the remaining oil in the
pan, add the onions and garlic, and
cook for 5 mins until softened. Add
the zest and juice of 1 lemon along
with the stock, cumin, cinnamon
and dates, then bring to the boil.
Pour the date mixture over the
chicken and couscous, sprinkle
over the almonds, cover with
foil and bake for 20 mins. Serve
sprinkled with the remaining
zest and parsley.