This is a cracking spicy stew that traditionally combines different types of meat and fruit. It's also perfect for slow-cooking cuts such as lamb shanks, necks or beef shin.
Half a teaspoon each of the following:
Ground cumin; dried chilli; ginger powder; ground coriander
8 chicken thighs
30ml vegetable oil
2 cloves of garlic, chopped
1 bunch spring onions, sliced
200g dates, pitted
1 400g tin of tomatoes
Fresh coriander, chopped
Combine the dried spices, rub half of the mix over the chicken and cover for 10 minutes.
Warm the vegetable oil in a pan, season the chicken and colour it for around five minutes.
Remove the chicken, add the garlic and the spring onions and saute for three minutes.
Add the remaining dried spices and cook for a further two minutes.
Add the chicken, dates, tomatoes and, if needed, a little water to cover the chicken. Simmer for 20 minutes.
Pierce the chicken to check it's ready. If the sauce looks too wet, remove the thighs for a few minutes while you reduce it. Sprinkle over the coriander.
Serve with couscous and flatbread.
Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett