Chicken, date and spinach tagine


We received a tagine for a wedding gift and I use it as often as I can. This Moroccan cooking method makes for succulent “stews” and allows one to be truly adventurous with spices, fruits and nuts. Should you not be the proud owner of a tagine, try this recipe in a cast iron pot – but I can truly vouch for the real thing.

If you are a bit faint-hearted, replace the chillies with some peppers. I recommend making the chicken tagine over a weekend as it takes a while to cook.

My hubby reckons he’ll pay top dollars for this dish in a restaurant!


6 x boneless chicken thighs

2 x chopped red onions

2 teaspoon cumin

2 x chopped chillies

1 teaspoon ginger

Handful of chopped fresh coriander

1 cup chicken stock

Salt and pepper

Handful of baby spinach

Handful of dates

Almond flakes


  1. Preheat oven to 180 degrees.
  2. Fry the chicken over a medium heat on the stove in a tagine. Remove when almost done.
  3. Brown the onions and add the cumin, chillies, ginger and coriander.
  4. Add the fried chicken, salt and pepper and chicken stock.
  5. Pop in the oven for 45 minutes after which you add the dates and spinach.
  6. Cook in the oven for a further 10 minutes.
  7. Scatter with almond flakes and fresh coriander and serve with couscous and roasted butternut.



2 thoughts on “Chicken, date and spinach tagine

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