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Chicken and Date Tagine   HT  MC  Moroccan  130mins


Serves 4  Hot  Poultry  Tajine Main Course  Morocco  North African  Africa  



675g/1˝lb Chicken Pieces

4 tbsp Olive Oil 

1 large Onion, chopped 

2 Large Garlic Clove, crushed

1 teasp Ras el Hanout seasoning 

1 teasp White Cumin Seeds

2 Bay Leaves

480ml/16fl.oz. Hot Chicken Stock

12 Dates, stoned and halved 

4 tbsp Whole Blanched Almonds

2 tbsp Honey





1. 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 minutes.


2. Add the bay leaves and stock and simmer, uncovered for 30 minutes until reduced by one 3rd.


3. 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.


4. Add the dates, almonds, honey and salt to taste, mix well and simmer for a further 15 minutes. Serve hot over couscous or rice.






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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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