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Chicken tagine with carrots and dates
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Succulent chicken with sweet dates and baby carrots - a perfect combination.
Ingredients:
  • 35g (1/3 cup) flaked almonds
  • 13.80 gm olive oil
  • 8 chicken drumsticks
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 5.00 gm ground cumin
  • 5.00 gm ground ginger
  • 1 tsp ground turmeric
  • 250ml (1 cup) chicken style liquid stock
  • 1 x 400g can diced tomatoes
  • 1 bunch baby (Dutch) carrots, ends trimmed, peeled
  • 85g (1/2 cup) dried pitted dates
  • 14.40 gm honey
  • Cooked couscous (optional), to serve
  • Ground cinnamon, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • Preheat your oven to 180°C. Spread the almonds on a baking tray and bake for about 4 minutes until they are toasted. Then, transfer the almonds to a heatproof bowl.
  • In a flameproof casserole dish over medium-high heat, heat 1 teaspoon of oil until shimmering. Add the first batch of chicken and cook for 6 minutes, turning occasionally until golden. Transfer to a plate and repeat with the remaining chicken, reheating the dish between batches.
  • Heat the rest of the oil in the dish over medium heat. Cook the onion and garlic for 5 minutes until the onion is soft, stirring occasionally. Add cumin, ginger, and turmeric, and mix well.
  • Pour in the flavorful stock and vibrant tomato, then bring to a lively boil. Gently introduce the tender chicken, sweet carrots, and juicy dates to the mix. Cover and let it all bake in the oven for 40-45 minutes, until the chicken is perfectly cooked. Stir in the aromatic honey, and season generously with salt and pepper to taste.
  • Portion out the chicken mixture and couscous into individual serving dishes. Garnish with almonds and a sprinkle of cinnamon. Finish with a touch of fresh coriander before serving.

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