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Honey and Cardamom Chicken with Olives and Chickpeas

This is a mexican dish, traditionally cooked in a Tagine, however if you don't have a tagine, then a lidded casserole dish should be fine, you may just have to add slightly more water. 

8 Chicken highs
2 tbsp cumin seeds
8 cardamom pods
2 tbsp honey
4cm knob of fresh ginger root - grated
2 garlic cloves, finely chopped (optional)
Pinch dried chilli flakes (optional)
6 tbsp olive oil
salt and black pepper
1 large red onion - sliced
400ml chicken stock
1 tin chickpeas (drained)
2 tomatoes, peeled, deseeded and chopped
handful pitted green olives
handful fresh corinader, finely chopped
1) Place chicken into a shallow dish.  Toast the cumin seeds in a saucepan over a gentle heat, until they begin to pop.  Grind with a pestle until coarse powder.  Pop them into a bowl.

2) Open the cardamom pods and put the black seeds into the mortar and crush with the pestle  Add to the cumin.

3) Stir in the honey, ginger, garlic, chilli and 4 tbsp olive oil.  Season with salt and pepper and pour the mixture over the chicken.  Ideally marinate for a couple of hours.

4) Heat the remaining olive oil in a frying pan, remove the chicken from the marinade and fry until golden brown all over.  Transfer to he tagine and add any left over marinade.  Scatter over the onion slices and pour in the stock.  Stir in the drained chickpeas, chopped tomatoes and olives.

5) Put the lid on the tagine and cook in the oven for 1 hour at 190 degrees/gas mark 5, until the chicken is tender.  Stir in the coriander and serve immediately with cous cous or plain rice.