Chicken And Date Tagine

1. 1

   1. Heat the oil until hot in a large flameproof casserole or saucepan add the onion, garlic, Ras el Hanout and Cumin Seeds and fry gently, stirring, for 15 minutes.

2. 2

   2. Add the bay leaves and stock and simmer, uncovered for 30 minutes until reduced by one 3rd.

3. 3

   3. Add the chicken mix well, cover and simmer for a further 1 hour, adding a little water or stock if necessary but not so much as to make the liquor too runny.

4. 4

   4. Add the dates, almonds, honey and salt to taste, mix well and simmer for a further 15 minutes. Serve hot over couscous or rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.