Chicken Tagine with Dates and Almonds


Tagine is a traditional dish of Morocco and the blend of spices and fruits come together to make a delicious meal, which will also taste good, if not better, the next day.  Serve with rice or couscous.

Chicken Tagine with Dates and Almonds



400g chicken thigh de boned cut into 4 pieces (use chicken breast if preferred)

3 tbsp oil (1 tbsp + 2 tbsp)

1 large onion finely chopped

3 tsp finely chopped garlic

2 tsp fresh ginger

1 tsp ground roasted cumin

1 tsp ground coriander

½ tsp turmeric

1 tsp cinnamon

¼ tsp hot chilli powder

2 tsp Hungarian paprika

¼ tsp nutmeg

½ tsp salt or to taste

400ml chicken stock

40g dates pitted

20g blanched whole almonds

3 finger pinch fresh coriander


Cooking Instructions:

  1. Heat 1 tbsp of oil in a frying pan, place the chicken into the pan and seal the outside edges until golden. If there is too much chicken for the pan size, cook in small batches to prevent the chicken from boiling rather than browning. Remove from the pan and set aside, leave any remaining oil in the pan.
  2. Add the additional 2 tbsp of oil to the pan and add the onions, cook on a low heat until they have softened.
  3. Add the garlic, ginger, cumin, ground coriander, turmeric, cinnamon, chilli powder, paprika, nutmeg and salt and cook for 5 minutes on a low heat so that the flavours infuse and release.
  4. Now add the chicken stock to the pan and bring up to a simmer. Place the chicken back into the pan with all the juices, add the dates and almonds, put the lid on and simmer on a very low heat for 35 minutes stirring only occasionally. The aim is to cook the chicken very slowly so that it caramelises, melting in the mouth. Check the levels of the sauce in the pan from time to time to ensure that it hasn’t thickened too much, add a little hot water if necessary.
  5. Remove from the heat and garnish with fresh coriander

*The picture is for presentation only


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