Chicken Tagine with Carrots and Dates

87%

Servings

8

Prep

15 min

Cook

50 min

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Like 20

Ingredients

  • 8 ‏Chicken drumsticks
  • 1/3 cup ‏Flaked almonds
  • 3 tsp ‏Olive oil
  • 2 ‏Brown onions, halved, thinly sliced
  • 2 tsp ‏Ground cumin
  • 2 tsp ‏Ground ginger
  • 2 ‏Garlic cloves, thinly sliced
  • 1 tsp ‏Ground turmeric
  • 2 tsp ‏Honey
  • 1 cup ‏Chicken stock
  • 1 bunch ‏Baby carrots, peeled
  • 1/2 cup ‏Dried pitted dates
  • 1 can ‏Diced tomatoes
  • ‏Ground cinnamon, to serve
  • ‏Cooked couscous, to serve
  • ‏Fresh coriander sprigs, to serve
  1. Start by preheating your oven to 350 F.
  2. Place the almonds on a baking tray and toast them for 4 minutes.
  3. In an ovenproof tagine heat the oil and cook the chicken for 6 minutes on each side.
  4. Transfer the chicken into a plate and heat some more oil to the tagine.
  5. Fry the onion, ginger, turmeric, and cumin.
  6. Pour in the stock and add the tomatoes. Bring the mixture to a boil.
  7. Add the chicken, dates and carrots. Bake for about 45 minutes.
  8. Season with salt and pepper.
  9. Serve with couscous, coriander and almonds.

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