This simple chicken tagine can be served as either a midweek family dinner or special occasion dish. Sweet and savoury combine for a flavour sensation.
Ingredients
Method
1.Heat half the oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish (see tips) over medium-high heat. Cook chicken, in batches, stirring, for 5 minutes or until browned all over; transfer each batch chicken to a large bowl.
2.Heat remaining oil in same dish; cook onion, garlic, seeds and spices, stirring, for 5 minutes or until onion softens. Return chicken to dish, then add stock and 1½ cups (375ml) water; bring to a simmer.
3.Cook, covered, over low heat for 1 hour, stirring occasionally. Remove lid; cook, uncovered, over low-medium heat for a further 30 minutes or until sauce thickens slightly and chicken is tender. Stir in dates and honey.
4.Serve half the chicken tagine topped with almonds and coriander (see > serve it). Transfer remaining chicken tagine to an airtight container; cool, then store (see > store it).
We used a 25cm x 33cm (10in x 13¼in) oval cast iron casserole dish.
The quantity of blanched almonds is enough for the served chicken tagine.
Use the same amount again when serving the stored portion.
> serve it Serve with couscous prepared according to packet directions or one of the couscous side dishes on pages 126 & 127.
> store it Refrigerate chicken tagine for up to 2 days. Freeze for
up to 3 months; thaw in the fridge, then reheat in a microwave.
Note
