Chicken Tagine With Dates and Honey

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 ; )

• Ready In: 2 hrs 15 mins
• Serves: 4

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.