3 lbs. boneless, skinless chicken thighs
½ tsp. salt
½ tsp. ground black pepper
3 tbsp. ghee or vegetable oil
3 cups onions, halved lengthwise, then thinly sliced
2 tbsp. fresh ginger, minced
1 tsp. curry powder
½ tsp. ground cinnamon
½ tsp. ground cardamom
¼ tsp. cayenne pepper
3 cloves garlic, minced
1 cup chicken stock
3 tbsp. lemon juice
1/3 cup chopped dates
Season the chicken with salt and pepper. Heat two tablespoons oil or ghee in a large heavy pot over medium‐high heat. Add chicken and brown approximately four minutes per side. You may need to do this in batches so as to not crowd the pieces. Set chicken aside.
Add remaining tablespoon of oil or ghee to pot and reduce heat to medium‐low. Add onions and cook for a few minutes, stirring. Add ginger, spices and garlic, stir and cook one minute. Pour in one cup of chicken stock and bring to a boil. Turn the heat down to a simmer and return chicken to pot along with the lemon juice and dates.
Simmer partially covered for about 20 minutes, or until the chicken is done.
Notes and Instructions
The Indian spice trade brought curry to East Africa. Using traditional African braising techniques dishes like this became popular.
Recipe contribution from Linda McElroy, adapted from: Cooking Light “Global Kitchen” by David Joachim
Photo credit: Linda McElroy