Recipe

Chicken tagine with dates and honey

A little bit sweet, a little bit savoury and a whole lot delicious.

  • 2 hrs cooking
  • Serves 8
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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

Chicken tagine with dates and honey
  • ¼ cup (60ml) olive oil
  • 2 kg chicken thigh fillets, cut into pieces
  • 4 onions (600g), sliced thinly
  • 4 cloves garlic, crushed
  • 3 teaspoons cumin seeds
  • 3 teaspoons ground coriander
  • 3 teaspoons ground ginger
  • 3 teaspoons ground turmeric
  • 3 teaspoons ground cinnamon
  • ½ teaspoon chilli powder
  • ¼ teaspoon ground nutmeg
  • 3 cups (750ml) chicken stock
  • ¾ cup (105g) pitted dates, halved
  • ¼ cup (90g) honey
  • ¾ cup (120g) blanched almonds, roasted, chopped coarsely
  • fresh coriander sprigs, to serve (optional)

Method

Chicken tagine with dates and honey
  • 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).

Notes

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.

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