Chicken Tagine

Cook time: 60 mins

Preparation: 20 mins

Serves: 4

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6-8 chicken thighs, deboned

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, crushed

1 tsp each of cumin, coriander, ginger, turmeric & cinnamon

¼ tsp of chilli powder & nutmeg

1 cup (250ml) chicken stock

½ cup (175ml) water

½ cup chopped dates

2 tbsp honey

½ cup toasted almond flakes

Handful chopped coriander to serve

Cut chicken into 1cm slices. Cook chicken in ½ the olive oil until browned. Set aside in a bowl.

Using remaining olive oil, slowly cook onion, garlic & all spices until onion is soft.

Return chicken to the pan, and add the stock & water. Simmer, covered for 30min. Remove lid & simmer for approx. 30min until mixture is thickened & chicken is tender.

Stir in dates, honey & nuts. Sprinkle with coriander.

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