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Chicken and date tajine
Chicken and date tajine
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Discover the art of Moroccan cooking in a traditional tagine pot.
Ingredients:
  • 20.00 ml plain flour
  • 2 tsp ground coriander
  • 5.00 gm ground cumin
  • 5.00 gm ground ginger
  • 2.50 gm ground cinnamon
  • 1 tsp turmeric
  • 1 cinnamon stick
  • 1/2 tsp chilli powder
  • 1kg (about 8 pieces) chicken thigh fillets, sinew trimmed, halved
  • 54.60 gm light olive oil
  • 2 onions, thinly sliced
  • 4 garlic cloves, crushed
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 425g can crushed tomatoes
  • 2 bay leaves
  • 9.00 gm sugar
  • 400g can chickpeas, drained
  • 125.00 ml pitted dates
  • 62.50 ml chopped fresh coriander
  • 125.00 ml blanched almonds
  • Cooked couscous, to serve
Instructions:
  • In a bowl, mix together the flour and spices. Coat the chicken in the spice mixture. Heat 2 tablespoons of oil in a heavy-based pan over medium heat. Sear the chicken in batches for 1 minute on each side until golden brown. Place on a paper towel-lined plate to absorb excess oil.
  • Heat the rest of the oil in the pan with onions for 5 minutes. Mix in garlic and the rest of the spice mixture. Put the chicken back in the pan. Pour in stock, tomatoes, bay leaves, and sugar. Simmer partly covered, stirring occasionally, for 20 minutes.
  • Uncover and cook for 15 minutes. Introduce chickpeas and dates, cook for an additional 5 minutes. Mix in coriander and almonds, serve alongside couscous.

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