Chicken Tagine With Dates and Honey |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This is a simple tagine recipe that can be cooked in a large saucepan or casserole. very easy to prepare and cook. This freezes well too - just don't use the nuts and coriander until reheated and ready to serve ; ) Ingredients:
1 kg boneless chicken thighs |
2 brown onions, sliced thinly |
5 -6 garlic cloves, minced |
2 tablespoons good quality olive oil |
3 -4 teaspoons ras el hanout spice mix |
1/2 teaspoon chili powder |
1/4 teaspoon fresh ground nutmeg |
1 1/2 cups chicken stock |
1 cup water |
1/2 cup dates, carefully stoned |
1/4 cup good quality honey |
1/2 cup blanched almond, roasted |
salt and pepper |
1 tablespoon fresh coriander, roughly chopped |
Directions:
1. Cut the chicken into bite size pieces. Heat 1/2 of the olive oil in a saucepan or casserole and gently fry the chicken until browned all over.
2. Heat the other 1/2 of the olive oil add fry off the onion and garlic. Add the spices, stir well and fry gently for another minutes.
3. Return the chicken to the saucepan / casserole. Add the stock, water and salt and pepper to taste. Bring to the boil, reduce heat and simmer for 1 hour with the LID ON.
4. Remove the lid. Simmer for a further 30 minutes or until the chicken is nice and tender and the sauce has thickened a little.
5. Add the dates, honey and nuts. Mix well. Sprinkle with coriander and serve with steamed cous cous, rice, or fresh bread.
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