Chicken And Date Tagine



  • 1 1/2 cups chicken stock

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.

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, dates (if you want them to break down like I do!) and sugar. Simmer, partially covered, stirring occasionally, for 20 minutes.

Remove lid and cook for 15 minutes. Add chickpeas and dates (if haven’t already added), and cook for 5 minutes. Stir in coriander and almonds; serve with couscous (or borwn/white rice).



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