6 boned thighs and three halved breasts of chicken; preferably free-range or organic
2 small lemons, halved
1/2 tsp cumin
1/2 tsp nutmeg
1/2 tsp sweet paprika
1 tsp tagine spices
2 sliced cloves of garlic
2 tbsp white wine
3 dates, fresh or dried, stoned and halved length-ways
Combine all the ingredients in a bowl and mix well, leaving to rest for approx. 30 mins in a cool place. Pre-heat your oven to 180C / 350F. Place the chicken pieces in a roasting tray, inserting a halved date inside each boned thigh, squeeze the lemon juice onto the pieces and then add them to the tray. Place the garlic in amongst the chicken pieces, but out of sight of heat so it does not burn. The three halves of breast are ‘dateless’ for those who do not like dates.
Cook for approx. 20 mins at 180C / 350F , and then raise the temperature to 220C / 425F for 5-10 mins before serving to crisp and brown the outside of the chicken. The juices make a fine sauce served separately in a small jug.