3 Prepare stew
Heat a drizzle of oil in a pan over a medium-high heat. Fry the chicken for 4 min. Add the shallots and carrots and fry for 2 min further. Add the dates, cardamom pods, cinnamon stick, measured water, chicken stock cube, tomato passata, salt and pepper. Reduce the heat to low and simmer (don't boil), covered, for 20 min.