|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.