Welcome to the fourth in the James Wronski Recipe Series.
Hi everyone, hopefully you all enjoyed the Moroccan lamb kebabs, thought i would carry on with the same theme and give you a mouth watering recipe for Chicken Tagine.
This is a great alternative to a curry and can be served with cous cous , rice and/ or toasted pitta bread.
Chicken Tagine with dates and honey
500g diced chicken breast or allow 2 chicken thighs per person
1tblsp olive oil;
1 onions finely sliced
2 cloves of garlic crushed
½ tsp. cumin seeds
½ tsp ground coriander
½ tsp ground turmeric
½ tsp ground cinnamon
¼ tsp chilli powder
¼ tsp ground nutmeg
200 ml chicken stock (stock cube)
100 ml water
85g seedless dates
40g toasted almonds( set 1/3 aside for garnish)
1tsp fresh coriander
In a thick bottom pan with a lid
Seal the chicken breast in the olive oil and drain off any excess fat
In the same pan sweat the onions, garlic and spices for about 5 minutes on a low heat don’t let them burn
Add the chicken stock and water
Cook for 45 mins - 1 hr
Stir in dates, honey and nuts
Leave to simmer on a low heat for a further 30mins the honey and the dates will help to thicken the sauce slightly. If too thick add a little more water
Sprinkle with chopped coriander and remainder of almonds.
Member since: 2nd November 2011
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