Chicken Main

Chicken and date tajine

Name: Chicken and date tajine
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 1 tablespoon plain flour; 2 teaspoons each ground coriander, cumin, ginger; 1 teaspoon each ground cinnamon, turmeric; 1 cinnamon stick; 1/2 teaspoon chilli powder; 1kg (about 8 pieces) chicken thigh fillets, sinew trimmed, halved; 3 tablespoons light olive oil; 2 onions, thinly sliced; 4 garlic cloves, crushed; 375ml (1 1/2 cups) chicken stock; 425g can crushed tomatoes; 2 bay leaves; 2 teaspoons sugar; 400g can chickpeas, drained; 1/2 cup pitted dates; 1/4 cup chopped fresh coriander; 1/2 cup blanched almonds; Cooked couscous, to serve

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15m

55m

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Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

1 tablespoon plain flour
2 teaspoons each ground coriander, cumin, ginger
1 teaspoon each ground cinnamon, turmeric
1 cinnamon stick
1/2 teaspoon chilli powder
1kg (about 8 pieces) chicken thigh fillets, sinew trimmed, halved
3 tablespoons light olive oil
2 onions, thinly sliced
4 garlic cloves, crushed
375ml (1 1/2 cups) chicken stock
425g can crushed tomatoes
2 bay leaves
2 teaspoons sugar
400g can chickpeas, drained
1/2 cup pitted dates
1/4 cup chopped fresh coriander
1/2 cup blanched almonds
Cooked couscous, to serve

Method

1.

Combine flour and spices in a bowl. Toss chicken in spice mixture. Heat 2 tablespoons oil in a heavy-based pan over medium heat. Add chicken and fry in batches for 1 minute each side until lightly browned. Transfer to a plate lined with paper towel to drain.
2.

Add remaining oil to pan with onions and cook for 5 minutes. Stir in garlic and any remaining spice mixture. Return chicken to pan. Add stock, tomatoes, bay leaves and sugar. Simmer, partially covered, stirring occasionally, for 20 minutes.
3.

Remove lid and cook for 15 minutes. Add chickpeas and dates, and cook for 5 minutes. Stir in coriander and almonds; serve with couscous.