Here's how
1 Trim chicken of excess fat and sinew. Place chicken in a large bowl. Combine garlic, ginger, turmeric, cumin, cardamom and rind in small bowl. Add to chicken, stir to completely coat. Cover and marinate for 2 hours.
2 Preheat oven to moderate 180C. Heat oil in a heavy-based frying pan. Cook chicken over medium heat until well browned; drain on paper towels. Place chicken in an ovenproof casserole dish.
3 Add onion to pan, cook, stirring for 5 minutes until soft. Add cooked onion, stock, dates and coconut to casserole dish. Cover and bake 1 hour 15 minutes or until chicken is tender, stirring occasionally.

May be served with jasmine rice and stir-fried vegetables.

Storage time: The chicken may be left to marinate overnight in refrigerator. This recipe can be made the day before and stored in airtight container in refrigerator. Also suitable to freeze.

Variations: Dried apricots or prunes are great alternatives to dates. Beef or fish may be used for this recipe.

Source: Casseroles and Pies (Murdoch Books)