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