Recipe by Um Safia
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 ; )
- 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 See How It's Made
- 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.
- 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.
- 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.
- Remove the lid. Simmer for a further 30 minutes or until the chicken is nice and tender and the sauce has thickened a little.
- Add the dates, honey and nuts. Mix well. Sprinkle with coriander and serve with steamed cous cous, rice, or fresh bread.