Chicken Tagine With Dates and Honey

Ingredients

• 1 kg boneless chicken thighs
• 2 brown onions, sliced thinly
• 5-6 garlic cloves, minced
• 2 tablespoons good quality olive oil
• 3-4 teaspoons ras el hanout spice mix
• 1/2 teaspoon chili powder
• 1/4 teaspoon fresh ground nutmeg
• 1 1/2 cups chicken stock
• 1 cup water
• 1/2 cup dates, carefully stoned
• 1/4 cup good quality honey
• 1/2 cup blanched almond, roasted
• salt and pepper
• 1 tablespoon fresh coriander, roughly chopped

Directions

1. 1

   Cut the chicken into bite size pieces. Heat 1/2 of the olive oil in a saucepan or casserole and gently fry the chicken until browned all over.

2. 2

   Heat the other 1/2 of the olive oil add fry off the onion and garlic. Add the spices, stir well and fry gently for another minutes.

3. 3

   Return the chicken to the saucepan / casserole. Add the stock, water and salt and pepper to taste. Bring to the boil, reduce heat and simmer for 1 hour with the LID ON.

4. 4

   Remove the lid. Simmer for a further 30 minutes or until the chicken is nice and tender and the sauce has thickened a little.

5. 5

   Add the dates, honey and nuts. Mix well. Sprinkle with coriander and serve with steamed cous cous, rice, or fresh bread.