Total cooking and preparation time approximately 35 minutes

Serves 4

Ingredients

4 chicken breast fillets
4 tbsp plain flour
3 tbsp olive oil
2 oz flaked almonds
4 oz unsweetened dates
8 cardamom pods, lightly crushed
2 tsp ground cinnamon
1¼ pints chicken stock
1 tsp clear honey
3 tbsp lemon juice

Method

1. Press down firmly on the chicken breasts with the palm of your hand until they are about half the original thickness, then toss in the flour until well coated.
2. Heat the oil in a frying pan on medium high, add the almonds and cook for about a minutes until slightly brown at the edges.
3. Remove, drain and set aside.
4. Add the chicken to the pan and fry for about 10 minutes, turning halfway through, until white on the outside.
5. Return the almonds to the pan, add the remaining ingredients and stir until the chicken is well coated.
6. Lower the heat slightly and simmer for about 20 minutes, until the chicken is tender and the sauce has thickened.
7. Serve with lemon and herb couscous.