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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 ; )

Steps

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.

Ingredients

boneless chicken thighs, brown onions, garlic cloves, olive oil, ras el hanout spice mix, chili powder, ground nutmeg, chicken stock, water, dates, honey, blanched almond, salt and pepper, fresh coriander