Tajine de Poulet aux Dattes (Tagine of Chicken with Dates)
Tajine de Poulet aux Dattes (Tagine of Chicken with Dates) is a traditional Moroccan recipe for a classic one-pot stew of chicken and dates cooked in a spiced and honeyed stock that's finished with blanched almonds. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Tagine of Chicken with Dates (Tajine de Poulet aux Dattes).
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Ingredients:
6 chicken quarters
4 tbsp groundnut oil
2 large onions, coarsely chopped
2 tsp ground cinnamon
1/4 tsp ground mace
1/4 tsp freshly-grated nutmeg
1 tbsp honey
400ml water
salt and freshly-ground black pepper, to taste
225g dates, pitted
juice of 1 lemon (about)
1 pinch of saffron
100g blanched almonds, toasted
Method:
Heat the oil in a large pan and use to fry the chicken pieces for a few minutes, until lightly coloured all over. Take the chicken pieces out of the pan and set aside. Fry the onions in the same pan over low heat for about 8 minutes, or until soft and translucent. Stir in the spices and honey then add the water, stir well to combine and return the chicken pieces to the pan.
Bring to a boil and season to taste. Reduce to a simmer, cover and cook for 25 minutes. At this point add the dates, lemon juice and saffron then return to a simmer and cook for a further 10 minutes, or until all the ingredients are tender. Serve hot with rice.
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