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Chicken and Date Tagine

Try something different! Served with cous cous which is a healthier option than rice, and adds to the texture and flavours of this delicious dish.

Serves family of 4-5.

  • Prep

    30 mins

  • Cooking

    45 mins

easy

1

Ingredients

  • 1kg Moroccan spiced BVFD chicken thighs
  • 1 large carrot medium dice
  • 1 lg Br Onion peeled and thinly sliced
  • 3 cloves garlic peeled and sliced
  • 1 medium fennel bulb medium diced
  • 200g pitted dates cut in half
  • 1 cup Israeli cous cous cooked
  • 1 x 400g can chickpeas
  • 1 x 400g chopped tomatoes
  • ½ bunch coriander roughly chopped
  • ½ bunch It Parsley roughly chopped
  • 1 cinnamon quill
  • 1 cup chicken stock

Method

Step 1

In a deep heavy based pan or pot, lightly sear the marinated chicken thighs with some canola oil.

Step 2

Once all seared add the onion, carrot, fennel and garlic to the pot/pan and lightly sauté for approx. 5 minutes.

Step 3

Add the dates, chickpeas, cinnamon, tomato, cous cous and stock and cover with a lid and gently simmer for approx. 25-30 minutes until chicken is cooked.

Step 4

Fold in chopped parsley, coriander and season with salt and pepper to taste.