• 6 skin-on, bone in chicken thighs
• sea salt and ground pepper
• 2 tablespoons Telegraph Hill Extra Virgin Olive Oil
• 3 large brown onions, thickly sliced
• 3 bay leaves
• 1 cinnamon stick
• 1 tablespoon tomato paste
• 3 cloves garlic, crushed
• 1/2 teaspoon each yellow mustard seeds, whole fennel seed, and ground turmeric
• 1 cup chicken stock
• 1/3 cup Telegraph Hill NZ Bush Honey & Honey Mustard Dressing
• 12 green olives
• 6 large medjool dates

Preheat the oven to 160c fan bake.

Pat the chicken dry with kitchen towels and season each side with salt and pepper.

Heat the oil in a large frying pan and brown the chicken, skin side down until deeply golden. Turn over and cook for 1 minute. Put the chicken in a single layer in a large ovenproof baking dish, skin side up. Don't wash the pan.

Add the onions, bay leaves and cinnamon stick to the pan, season well and add 1/4 cup water to loosen all the sticky bits on the base of the pan. Cook over a medium-low heat, stirring often for 15 minutes.

Stir in the tomato paste, garlic, mustard and fennel seeds and the turmeric and cook for 3 minutes to cook out the raw spices, stirring often so it doesn't catch on the base of the pan. Stir in the stock, NZ Bush Honey & Mustard Dressing and bring to the boil.

Tip the contents of the pan over the chicken and spread the onions evenly then nestle in the olives and dates.

Cook uncovered for 50-60 minutes or until the chicken is fully cooked through.

SERVES 4