Average Rating  ? No. of Servings   6 Approximate Cost   $17.16 Comments:   Ingredients: 3.00 tsp   garlic (crushed)   1.50 tsp   ginger crushed   1.00 tsp ground   turmeric    3.00 tsp ground   cumin   1.00 tsp ground   coriander   0.75 tsp   cardamom (ground)   0.75 tsp ground   black pepper   1.50 tsp finely grated   lemon rind   0.50 c   chicken stock (liq)   0.25 c   almonds sliced   1.00 tsp   salt   1.35 kg skinless boneless   chicken thigh   20.00 g dried   dates   20.00 g dried   fig   0.33 c   shredded coconut   1.00   brown onion (ea)

Directions: 1. Combine the finely chopped garlic, minced ginger, turmeric, cumin, cardamom, coriander, ground pepper, salt and lemon zest in a small bowl. 2. Trim the excess fat of chicken if any. Coat each chicken piece **leave 4 pieces uncoated for FODMAP diets** with the seasoning mixture (tip any leftover mixture over the chicken). Place the chicken onto large oven trays that fit in the fridge. Cover and marinate in the fridge for at least 3 hours / until ready to bake. 3. Place the chicken into the casserole dishes for baking 4. Cut onions in half and then into narrow slices across the semi-circle side. Fry the onion in a little bit of oil, stirring occasionally, until soft and translucent. Spread onion over chicken in casserole dishes. Slice the dates and figs, and along with the shredded coconut, scatter over the chicken casserole dishes. 5. Pour the chicken stock evenly over each dish **except one dish, use GF chicken stock powder made up with hot water**, cover with foil and bake at 180 degrees C (conventional) for 40 minutes, then remove foil and scatter sliced almonds over top each dish **except one dish for nut free** before cooking uncovered for a further 30 minutes, or until chicken juices run clear when pierced with a knife in the thickest part). Bake uncoated pieces for FODMAP diets separately sprinkled with salt and pepper only.