|Couscous, Chicken Tagine and Sweet Carrot Dip|
The dates, honey and nuts when added to the slow cooked organic chicken stew become a magical Middle Eastern culinary experience. It is important to use organic chicken if possible for the best flavour and texture.This dish can also be cooked in a large casserole dish in the oven.
1 kg or (9) organic chicken thigh fillets
2 tablespoons olive oil
2 medium (300g) onions, finely sliced
4 cloves 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 cups (375 ml) homemade chicken stock
1 cup (250ml) water
1/2 cup (85g) seedless dates, halved
1/4 cup (60ml) honey
1/2 cup (80g) blanched almonds, toasted
1 tablespoon chopped fresh coriander leaves
- Cut chicken into 3cm strips. Heat 1 tablespoon of the oil in pan, add chicken in batches, cook, stirring, until browned; drain on absorbent paper.
- Heat remaining oil in same pan, add onions, garlic and spices, cook, stirring, until onions are soft.
- Return chicken to pan with stock and water. Transfer to tagine and simmer on a low heat in oven or over a flame, covered, for 1 hour.
- Remove the lid, simmer about 30 minutes or until mixture is thickened slightly and chicken is tender.
- Stir in dates, honey and nuts; sprinkle with fresh coriander
Chicken tagine can be made 3 hours ahead and stored in the refrigerator.
It can be frozen without the nuts and coriander.
Post a Comment
Thank you for taking the time to leave me a note - I really enjoy hearing from you.
If you would like to receive follow up comments, simply click the "Notify me" link to the right of the "Publish" and "preview" buttons.
Comments containing personal or commercial links will not be published.
(c)2014-2022 Copyright on articles and photographs by Hope Pauline McNee