Chicken Tagine with Carrots and Dates





20 min


1 hr


Like 23


  • 35 grams (1/3 cup) ‏Flaked almonds
  • 3 tsp ‏Olive oil
  • 8 ‏Chicken drumsticks
  • 2 ‏Brown onions, halved, thinly sliced
  • 2 ‏Garlic cloves, thinly sliced
  • 2 tsp ‏Ground cumin
  • 2 tsp ‏Ground ginger
  • 1 tsp ‏Ground turmeric
  • 250 ml (1 cup) ‏Chicken stock
  • 400 grams ‏Can diced tomatoes
  • 1 bunch ‏Baby carrots, ends trimmed, peeled
  • 85 grams (1/2 cup) ‏Dried pitted dates
  • 2 tsp ‏Honey
  • ‏Cooked couscous (optional), to serve
  • ‏Ground cinnamon, to serve
  • ‏Fresh coriander sprigs, to serve
  1. Preheat oven to 180°C. Spread the almonds over a baking tray. Bake in oven for 4 minutes or until toasted. Transfer to a heatproof bowl.
  2. Heat 1 tsp of oil in a flameproof casserole dish over medium-high heat. Add half the chicken and cook, turning occasionally, for 6 minutes or until golden.Transfer to a plate.
  3. Repeat with remaining chicken, reheating the dish between batches.
  4. Heat remaining oil in the dish over medium heat. Add the onion and garlic, and cook, stirring occasionally, for 5 minutes or until the onion is soft.
  5. Add the cumin, ginger and turmeric, and stir to coat.
  6. Add the stock and tomato. Bring to the boil.
  7. Add the chicken, carrots and dates. Cover and bake for 40-45 minutes or until chicken is cooked through.
  8. Stir in the honey. Season with salt and pepper.
  9. Divide the chicken mixture and couscous, if desired, among serving dishes.
  10. Sprinkle with the almonds and cinnamon. Top with coriander to serve.

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