Recipe by Chickee
This is based on a chicken recipe from Australian Good Taste magazine but I made it veggo. I have successfully used Chinese red dates in this recipe. The ginger can make it a little spicy if it is very fresh, if required serve with a little good quality yoghurt.
Top Review by sammitypes
This was by far one of the tastiest, most interestingly textured dish I have ever made! It was delicious - all the flavors melded together wonderfully. The toasted sliced almonds were a great addition. Instead of couscous, I served it on a bed of Quinoa - so good. I used about 2/3 of all the spice amounts you put, which was enough but I probably could have done the whole amount. Well done.
- 118.29 ml sliced almonds
- 14.78 ml olive oil
- 2 brown onions, halved, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 large carrots, cut into short sticks
- 14.78 ml ground cumin
- 14.78 ml ground ginger
- 7.39 ml ground turmeric
- 236.59 ml chicken stock
- 2 (800 g) can diced tomatoes
- 2 (800 g) can chickpeas
- 118.29 ml dried pitted dates
- 50 g baby spinach leaves
- 14.79 ml honey
- 14.78 ml lemon juice or 2.46 ml citric acid
- fresh coriander sprig, to serve
- ground cinnamon, to serve
- couscous, to serve
Directions See How It's Made
- Preheat oven to 180°C.
- Spread the almonds over a baking tray. Bake in oven for 4 minutes or until toasted. Transfer to a heatproof bowl. (You can also toast these in the microwave if preferred).
- Heat oil in a deep frypan or wok over medium heat. Add the onion, garlic and carrot, and cook, stirring occasionally, for 5 minutes or until the onion is soft. Add the cumin, ginger and turmeric, and stir to coat and toast the spices.
- Add the stock and tomatoes. Bring to the boil. Add the chickpeas and dates. Simmer until the sauce thickens to desired consistency and carrots are cooked, about 10-15 minutes.
- Roll up the spinach leaves and slice finely, and add to the tagine, allowing it to wilt. Stir in the honey and lemon juice/citric acid. Season with salt and pepper as required.
- Divide the tagine among the serving dishes (on cous cous if desired). Sprinkle with almonds and cinnamon. Top with coriander to serve.