Ingredients
- 8 skinless chicken thigh cutlets (1.6kg)
- 2 tablespoons plain (all-purpose) flour
- 2 tablespoons olive oil
- 2 medium brown onions (300g), cut into thin wedges
- 4 cloves garlic, chopped finely
- 1 fresh long red chilli, sliced thinly
- 2 teaspoons each ground cumin and cinnamon
- 1/4 teaspoon saffron threads
- 2 tablespoons honey
- 2 cups (500ml) chicken stock
- 400 grams canned chickpeas (garbanzo beans), rinsed, drained
- 3 small zucchini (270g), sliced thickly
- 6 fresh dates (120g), halved, seeded
- 2 tablespoons lemon juice
- 1/3 cup loosely packed fresh coriander (cilantro) leaves
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