Go Back
Print Pin

One Pot Chicken, Dates, Lemon, Onion and Gravy

Total Time 1 hour 15 minutes
Servings 6 Servings

Ingredients

  • 1 whole chicken
  • 2 tsp (10 ml) Hinds Spices Crushed Chillies
  • 1 Tbsp (15 ml) Hinds Spices Chicken Spice
  • 2 red onions, cut into quarters
  • 1 lemon, cut into 5 thick slices
  • 8 fresh dates, halved and pitted
  • A small handful fresh organum
  • A small handful fresh thyme
  • 1 cup (250 ml) boiling water
  • 1 Tbsp (15 ml) Bisto Gravy for Roast Chicken

Chickpea Side

  • 30 ml olive oil
  • 1 400 g can Rhodes Quality Chickpeas in Brine, drained
  • 1 red onion, chopped
  • 7.5 ml ground cumin
  • 45 ml butter
  • Fresh oregano to taste

Instructions

  • Preheat the oven to 180°C.
  • In a large casserole pot, heat the oil over a medium heat. Sprinkle the Hinds Spices Crushed Chillies and Hinds Spices Chicken Spice over the chicken and coat well. Brown the chicken in the hot oil for 2 minutes on each side. Add the onions, lemon and dates and sizzle for 2 minutes. Stir in the herbs and mix the Bisto Gravy Powder with the water. Add to the pot.
  • Cover the casserole dish and transfer to the preheated oven, after 30 minutes remove the lid and cook for a further 30 minutes.
  • Cover the casserole dish and transfer to the preheated oven, after 30 minutes remove the lid and cook for a further 30 minutes.
  • Remove the chicken from the dish, carve into 8 pieces and place it back into the pot.

Chickpea Side

  • Sauté the chopped red onion in butter until translucent, add the spices and Rhodes Quality Chickpeas in Brine and fry for 5 minutes.