Name: Chicken tagine with dates and honey
Cook time: 135 min
Total time: 135 min
Yield: 4
Ingredients: 1 kilogram chicken thigh fillets; 2 tablespoon olive oil; 2 medium_piece (300g) brown onions, sliced thinly; 4 clove garlic, crushed; 1 teaspoon cumin seeds; 1 teaspoon ground coriander; 1 teaspoon ground ginger; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1/2 teaspoon chilli powder; 1/4 teaspoon ground nutmeg; 1 1/2 cup (375ml) chicken stock; 1 cup (250ml) water; 1/2 cup (85g) seedless dates, halved; 1/4 cup (90g) honey; 1/2 cup (80g) blanched almonds, roasted; 1 tablespoon fresh coriander, chopped

Ingredients

1 kilogram chicken thigh fillets

2 tablespoon olive oil

2 medium_piece (300g) brown onions, sliced thinly

4 clove garlic, crushed

1 teaspoon cumin seeds

1 teaspoon ground coriander

1 teaspoon ground ginger

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1/2 teaspoon chilli powder

1/4 teaspoon ground nutmeg

1 1/2 cup (375ml) chicken stock

1 cup (250ml) water

1/2 cup (85g) seedless dates, halved

1/4 cup (90g) honey

1/2 cup (80g) blanched almonds, roasted

1 tablespoon fresh coriander, chopped

Method

1.Cut chicken into 3cm strips. Heat half of the oil in medium saucepan, cook chicken, in batches, stirring, until browned. Drain on absorbent paper.

2.Heat remaining oil in 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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Ingredients

Method

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