Thursday, 14 August 2014


Couscous, Chicken Tagine and Sweet Carrot Dip
A Tagine is a Middle Eastern or Moroccan cooking pot mainly used to slow-cook savoury stews, meats and vegetable dishes. If you have just purchased a tagine, ensure that you have seasoned it before using it or it may crack.

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
  1. 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.
  2. Heat remaining oil in same pan, add onions, garlic and spices, cook, stirring, until onions are soft.
  3. 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.
  4. Remove the lid, simmer about 30 minutes or until mixture is thickened slightly and chicken is tender.
  5. Stir in dates, honey and nuts; sprinkle with fresh coriander
Served 4-6.

Chicken tagine can be made 3 hours ahead and stored in the  refrigerator.

It can be frozen without the nuts and coriander.

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