This sweet, juicy chicken dish, packed with dates and pomegranate, is perfect for Rosh Hashanah. If you prefer to use chicken on the bone, cook it for an extra 10-15 minutes.

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Warm the oil in a large non-stick frying pan.

Add the onion and cook it on a low heat for 5 minutes. Then add the ginger, turmeric, half the dates, 1 tbsp date syrup and 1 tbsp pomegranate molasses.

Stir and cook for a further 5 minutes over low heat. 

Clean the chicken thighs by removing any fat and cartilage if needed.  

Add them to the pan and leave to turn golden over medium-high heat for a couple of minutes per side. 

Once the chicken has turned golden, add a little salt and pepper and the hot water.

Then reduce the heat to medium-low, partially cover with a lid and leave to cook for 15 - 20 minutes, turning occasionally. 

Remove the lid, add the orange juice, half the parsley, the remaining date syrup, pomegranate molasses, and dates – reserving some for  decoration.

Stir and cook uncovered on medium-low heat for another 10 minutes

Transfer to a platter and decorate with pomegranate seeds, dates and parsley just before serving.