Chicken tagine with dates and honey

Preparation time 25 minutes
cooking time 1 hour 45 minutes, serves 4
nutritional count per serving 38.7 total fat (7.7g saturated fat); 2888kJ (691 cal); 31.2g carbohydrate; 53.1g protein; 4.2g fibre

Ingredients

  • 1 kg chicken thigh fillets
  • 2 tablespoons olive oil
  • 2 medium brown onions (300g), sliced thinly
  • 4 cloves garlic, crushed
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • ½ teaspoon chilli powder
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups (375ml) chicken stock
  • 1 cup (250ml) water
  • ½ cup (85g) seedless dates, halved
  • ¼ cup (90g) honey
  • ½ cup (80g) blanched almonds, roasted
  • 1 tablespoon chopped fresh coriander

Method

  1. Cut chicken into 3cm strips. Heat half of the oil in a medium saucepan; cook chicken, in batches, stirring, until browned. Drain on absorbent paper.
  2. Heat remaining oil in the same pan; cook onion, garlic and spices, stirring, until onion is soft.
  3. Return chicken to pan with stock and the water; simmer, covered, 1 hour. Remove lid, simmer about 30 minutes, or until mixture is thickened slightly and chicken is tender. Stir in dates, honey and nuts; sprinkle with coriander

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