�Tagine Stockists

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Chicken and Date Tagine�� HT� MC� Moroccan� 130mins

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Serves 4� Hot� Poultry� Tajine Main Course� Morocco� North African� Africa��

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Ingredients

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

Salt

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Instructions

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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.

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

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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.

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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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