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.
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.