and Date Tagine HT
MC Moroccan 130mins
4 Hot Poultry Tajine Main Course Morocco
North African Africa
tbsp Olive Oil
large Onion, chopped
Large Garlic Clove, crushed
teasp Ras el Hanout seasoning
teasp White Cumin Seeds
Hot Chicken Stock
Dates, stoned and halved
tbsp Whole Blanched Almonds
Heat the oil until hot in a large flameproof casserole or saucepan add the
onion, garlic, Ras el Hanout and Cumin Seeds and fry gently, stirring, for 15
Add the bay leaves and stock and simmer, uncovered for 30 minutes until reduced
by one 3rd.
Add the chicken mix well, cover and simmer for a further 1 hour, adding a little
water or stock if necessary but not so much as to make the liquor too runny.
Add the dates, almonds, honey and salt to taste, mix well and simmer for a
further 15 minutes. Serve hot over couscous or rice.