Chicken And Date Tagine

• 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
• 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

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).

*Source: www.taste.com.au