I HAVE a tatty old recipe book. I started writing in it when I was in my late teens, gathering all my nan’s recipes – but also recipes from magazines. My handwriting is impeccable, and it makes me smile whenever I flip through it. This recipe from there is an old favourite, and has a simple scribble next to it – “Taim Meo’d” – very tasty. It is also super simple. Serve it on Seder night, or any Friday night dinner - it would be perfect for Rosh Hashanah too with all its sticky sweetness.


Method:

• Add half the oil to a large flat pan. Sear the chicken (skin side first) for 3-4 minutes on each side, until it gets a nice golden colour.

• Remove the chicken from the pan and set aside.

• To the same pan add the rest of the oil and the onion. Fry until very soft (try and avoid browning).

• Add 360ml water, the honey and spices. Bring to a boil and reduce the heat.

• Add the chicken, and top with the fruit. Leave to bubble away for 1.5 hours. Every once in a while, using a spoon, baste the chicken with the cooking liquids.

• Scatter with toasted almonds and/or pistachios and parsley.

• Serve warm with rice (if you’re eating kitniyot) or on its own!
  
  Shiri is co-owner and chef at The Black Cow / Instagram: theblackcowcamden