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Chicken Tagine with Dates & Honey

Serves 4

1 kg chicken thigh fillets 2 tbspn olive oil 2 brown onions 4 cloves garlic crushed 1 tspn cumin seeds 1 tspn ground coriander 1 tspn ground ginger 1 tspn ground turmeric 1 tspn ground cinnamon

½ tspn chilli powder ¼ tspn nutmeg 1.5 cups chicken stock 1 cup water ½ cup seedless dates halved ¼ cup honey ½ cup roasted flaked almonds 1 tbspn fresh coriander

Method

Cut chicken into strips. Heat half the oil in a medium saucepan, cook chicken in batches until browned. Set aside on absorbent paper.

Heat remaining oil in the same pan and cook onion, garlic and spices until onion is soft. Return the chicken to the pan with stock & water, simmer uncovered for 1 hour. Remove the lid and simmer for 30 minutes further without cover. Mixture should have slightly thickened. Stir in dates, honey and nuts and sprinkle with coriander.

Serve with rice or cous cous.


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