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Category, DifficultyIntermediate

This recipe is my all time favourite tagine. The flavours develop beautifully and they sing in your mouth. If you have any left over heat it up the next day for a real treat. This recipe was originally seen on MasterChef Australia and here I've modified it slightly to make it quicker to prepare and to reduce the sweetness to my taste.

Yields4 Servings
Prep Time25 minsCook Time25 minsTotal Time1 hr 25 mins

 3 tsp Ground Cumin
 3 tsp Ground Coriander
 2 tsp Ground Fennel
 2 tsp Ground Cardamon
 1 tsp Black pepper
 ½ tsp Salt
  cup Olive Oil
 2 Onions finely diced
 2 Garlic cloves crushed
 4 Fresh ginger finely grated
 2 Long red chillies finely sliced, seeds removed
 ½ tsp Ground ginger
 1 tsp Ground tumeric
 2 Cinnamon sticks
 1 kg Chicken thighs, cut into 3cm pieces (bone can be left in for more flavour)
 2 cups Chicken stock
 6 Fresh dates
 ¼ cup Liquid honey
 ¼ cup Slivered almonds
  cup Coriander leaves, chopped
 Couscous, to serve (see additional recipe)

1

Heat olive oil in a flameproof tagine, casserole or heavy-based saucepan over low heat. Add the onions and cook for 3 minutes, then stir in garlic, ginger, and chillies and cook for 5 minutes or until soft.

2

Add cumin, coriander, fennel, cardamom, pepper, salt, ground ginger, turmeric and cinnamon quills and cook on low heat for 2 minutes or until fragrant.

3

Increase the heat to medium-high and add the chicken. Cook for 5 minutes each side, turning occasionally, or until light golden. Pour in the stock. Reduce the heat to low, cover and simmer for 50 minutes.

4

Add the dates and honey and cook, uncovered, for a further 10 minutes. Remove the chicken from the pan with a slotted spoon.

5

Increase the heat to medium-high and cook for 5 minutes or until the liquid has reduced. (Alternatively add a little cornflour and cold water previously mixed to help thicken). Return the chicken to the pan and add the almonds and coriander (if using). Serve the tagine with couscous (see separate recipe for Sweet and Nutty Moroccan Couscous).

Ingredients

 3 tsp Ground Cumin
 3 tsp Ground Coriander
 2 tsp Ground Fennel
 2 tsp Ground Cardamon
 1 tsp Black pepper
 ½ tsp Salt
  cup Olive Oil
 2 Onions finely diced
 2 Garlic cloves crushed
 4 Fresh ginger finely grated
 2 Long red chillies finely sliced, seeds removed
 ½ tsp Ground ginger
 1 tsp Ground tumeric
 2 Cinnamon sticks
 1 kg Chicken thighs, cut into 3cm pieces (bone can be left in for more flavour)
 2 cups Chicken stock
 6 Fresh dates
 ¼ cup Liquid honey
 ¼ cup Slivered almonds
  cup Coriander leaves, chopped
 Couscous, to serve (see additional recipe)

Directions

1

Heat olive oil in a flameproof tagine, casserole or heavy-based saucepan over low heat. Add the onions and cook for 3 minutes, then stir in garlic, ginger, and chillies and cook for 5 minutes or until soft.

2

Add cumin, coriander, fennel, cardamom, pepper, salt, ground ginger, turmeric and cinnamon quills and cook on low heat for 2 minutes or until fragrant.

3

Increase the heat to medium-high and add the chicken. Cook for 5 minutes each side, turning occasionally, or until light golden. Pour in the stock. Reduce the heat to low, cover and simmer for 50 minutes.

4

Add the dates and honey and cook, uncovered, for a further 10 minutes. Remove the chicken from the pan with a slotted spoon.

5

Increase the heat to medium-high and cook for 5 minutes or until the liquid has reduced. (Alternatively add a little cornflour and cold water previously mixed to help thicken). Return the chicken to the pan and add the almonds and coriander (if using). Serve the tagine with couscous (see separate recipe for Sweet and Nutty Moroccan Couscous).

Moroccan Chicken and Date Tagine