One Pan Sweet Israeli Chicken

Ingredients

• 4 skin on bone in chicken thighs
• 1 large sweet potato
• 4 banana shallots
• 4 large dates
• 1 bay leaf
• 2 sprigs thyme
• 1 cinnamon stick, crushed
• freshly ground sea salt and black pepper
• couscous, to serve
• roughly chopped flat leaf parsley, to serve
• 100 ml (1/3 cup) red wine
• 2 tbsp runny honey
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1/2 tbsp olive oil
• 1 tsp ground coriander
• 1 large garlic clove, crushed
• 1 small nub fresh ginger, grated

Instructions

1. 1

   Pre-heat the oven to 180 degrees (355 fahrenheit). Nestle the chicken thighs, sweet potato, cut into fingers, shallots, peeled and halved, and the dates, halved and pitted in a shallow lidded casserole dish. Nestle the bay leaf, thyme sprigs and the crushed cinnamon stick among the chicken pieces.

2. 2

   Whisk together all the sauce ingredients and pour it over the chicken. Season everything well with salt and pepper.

3. 3

   Clap on the lid and cook the chicken for 25 minutes. Remove the lid and cook for a further 25 minutes. Serve with the couscous, sprinkled with fresh parsley.