Pre-heat the oven to 200°C, 400°F, Gas mark 6.
Make a date paste by placing 100g of the dried dates into the food processor together with 3 tablespoons water. Remove and set aside.
Loosen the skin of the breast side of the chicken with a knife. Put the date paste under the skin and place breast side down into a large roasting tin. Add the chopped onion and sliced lemon. Pour the chicken stock and white wine over the chicken. Place the remaining dates into the roasting tin and season with salt and freshly ground black pepper.
Cover with aluminium foil and roast for 1 ½ hours. Remove the chicken from the oven, turn it over and return to the oven with out the foil covering for a final 15 minutes. (You know when the chicken is cooked as the juices will run clear when the chicken is pierced into the thigh with a skewer.)
To toast the almonds place them on a baking tray and put in the oven, temperature 200°C, 400°F, Gas mark 6 for 8- 10 minutes until golden. Remove and set aside. (This can be prepared in advanced.)
For the gravy, pour the cooking juices into a saucepan. Take 4 tablespoons of the gravy and mix with the corn flour. Whisk this into the gravy stock. Heat gently stirring continuously until it has thickened. Transfer to a gravy boat.
Cut the chicken in to 8 pieces and carve the breast meat.
*Some Kosher products may only be available in limited stores.
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