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Chicken and date tajine

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B12, C, E, P
    MineralsCopper, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 1 tbs plain flour

    3. 2 tsp each ground coriander, cumin, ginger

    4. 1 tsp each ground cinnamon, turmeric

    5. 1 cinnamon stick

    6. 1/2 tsp chilli powder

    7. 1kg (about 8 pieces) chicken thigh fillets, sinew trimmed, halved

    8. 3 tbs light olive oil

    9. 2 onions, thinly sliced

    10. 4 garlic cloves, crushed

    11. 375ml (1 1/2 cups) chicken stock

    12. 425g can crushed tomatoes

    13. 2 bay leaves

    14. 2 tsp sugar

    15. 400g can chickpeas, drained

    16. 1/2 cup pitted dates

    17. 1/4 cup chopped fresh coriander

    18. 1/2 cup blanched almonds

    19. Cooked couscous, to serve

    Instructions Jump to Ingredients ↑

    1. Combine flour and spices in a bowl. Toss chicken in spice mixture. Heat 2 tablespoons oil in a heavy-based pan over medium heat. Add chicken and fry in batches for 1 minute each side until lightly browned. Transfer to a plate lined with paper towel to drain.

    2. Add remaining oil to pan with onions and cook for 5 minutes. Stir in garlic and any remaining spice mixture. Return chicken to pan. Add stock, tomatoes, bay leaves and sugar. Simmer, partially covered, stirring occasionally, for 20 minutes.

    3. Remove lid and cook for 15 minutes. Add chickpeas and dates, and cook for 5 minutes. Stir in coriander and almonds; serve with couscous.

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