Banh Xeo – Vietnamese Crepes
Vietnamese
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Dairy Free, Gluten Free
4 tablespoons Olive Oil
1 large onion, chopped
1 garlic clove, chopped
2 teaspoons La Kama spice blend
1 teaspoon white Cumin seeds
2 whole Bay leaves
675g (1.5lb) chicken pieces
12 dates, stoned & halved
4 tablespoons whole almonds
2 tablespoons honey
Chicken Tagine with Dates & Honey
In a heavy saucepan heat the oil and fry the onion, garlic, La Kama and Cumin Seeds for 15 minutes.
Add Bay Leaves and 1 pint of boiling water and simmer for 30 minutes without lid to reduce liquid by about a third.
Add chicken and simmer for further 20 minutes (add further water if required).
Mix in dates, almonds, honey and salt.
Serve with couscous/rice.
