1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Chicken tagine with carrots and dates

  • 0:15 Prep
  • 1:10 Cook
  • 4 Servings


  • 35g (1/3 cup) flaked almonds
  • 3 teaspoons olive oil
  • 8 chicken drumsticks
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 1 teaspoon ground turmeric
  • 250ml (1 cup) Massel chicken style liquid stock
  • 1 x 400g can diced tomatoes
  • 1 bunch baby (Dutch) carrots, ends trimmed, peeled
  • 85g (1/2 cup) dried pitted dates
  • 2 teaspoons honey
  • Cooked couscous (optional), to serve
  • Ground cinnamon, to serve
  • Fresh coriander sprigs, to serve


  • 1
    Preheat oven to 180°C. Spread the almonds over a baking tray. Bake in oven for 4 minutes or until toasted. Transfer to a heatproof bowl.
  • 2
    Heat 1 teaspoon of oil in a flameproof casserole dish over medium-high heat. Add half the chicken and cook, turning occasionally, for 6 minutes or until golden. Transfer to a plate. Repeat with remaining chicken, reheating the dish between batches.
  • 3
    Heat remaining oil in the dish over medium heat. Add the onion and garlic, and cook, stirring occasionally, for 5 minutes or until the onion is soft. Add the cumin, ginger and turmeric, and stir to coat.
  • 4
    Add the stock and tomato. Bring to the boil. Add the chicken, carrots and dates. Cover and bake for 40-45 minutes or until chicken is cooked through. Stir in the honey. Season with salt and pepper.
  • 5
    Divide the chicken mixture and couscous, if desired, among serving dishes. Sprinkle with the almonds and cinnamon. Top with coriander to serve.

Source: taste.com.au


Please enter your comment!
Please enter your name here