Chickpeas are little health powerhouses. They are jam-packed with protein, fibre, folate and good carbohydrates. This Chickpea and Lemon Soup by My Market Kitchen’s Emma
This recipe is bursting with flavour and so simple to make. The combination of aromatic spices work in harmony together infusing the chicken with great flavour and developing a crispy crust on the outside skin whilst the bone keeps the inside super moist.
With the subtle heat from a little Cayenne Pepper, the fragrant flavour of Cinnamon, the sweetness of honey and the zesty tang of fresh lemon, this is a tantalising flavour journey for your tastebuds. After cooking, the dates become soft and sweet making the perfect ready-made jam condiment that perfectly compliments the spicy ginger chicken. Finish with a little pomegranate molasses for added sweetness and touch of elegant decadence.
We recommend serving with a fresh orange, fennel and rocket salad. Winner Winner Chicken Dinner!
Use our easy-to-follow recipes and watch along with Emma and Lynton to whip this up yourself at home.
Spices used in this recipe
Preheat the oven to 180°C. Toast the cumin and coriander seeds. Place dry spices, salt, oil, 2 tablespoons honey, and lemon juice in a bowl and stir well to combine.
Place chicken legs and thighs in a large roasting pan, then drizzle with the spice mixture and toss to coat.
Scatter with dates and roast in the oven for 45 minutes, or until cooked through, basting every 15 minutes.
Combine pomegranate molasses and remaining honey in a bowl.
Once chicken is cooked, glaze with honey mixture. Keep warm.
This smells so delicious, it will fill your kitchen with an incredible aroma!