Chicken and date tagine
Ingredients (serves 4)
- 1 tbs plain flour
- 2 tsp each ground coriander, cumin, ginger
- 1 tsp each ground cinnamon, turmeric
- 1 cinnamon stick
- 1/2 tsp chilli powder
- 1kg (about 8 pieces) chicken thigh fillets, sinew trimmed, halved
- 3 tbs light olive oil
- 2 onions, thinly sliced
- 4 garlic cloves, crushed
- 375ml (1 1/2 cups) chicken stock
- 425g can crushed tomatoes
- 2 bay leaves
- 2 tsp sugar
- 400g can chickpeas, drained
- 1/2 cup pitted dates
- 1/4 cup chopped fresh coriander
- 1/2 cup blanched almonds
- Cooked couscous, to serve
Method
- Combine flour and spices in a bowl.
- Toss chicken in spice mixture.
- Heat 2 tablespoons oil in a heavy-based pan over medium heat.
- Add chicken and fry in batches for 1 minute each side until lightly browned.
- Transfer to a plate lined with paper towel to drain.
- Add remaining oil to pan with onions and cook for 5 minutes.
- Stir in garlic and any remaining spice mixture. Return chicken to pan. Add stock, tomatoes, bay leaves and sugar.
- Simmer, partially covered, stirring occasionally, for 20 minutes.
- Remove lid and cook for 15 minutes.
- Add chickpeas and dates, and cook for 5 minutes.
- Stir in coriander and almonds; serve with couscous.
