Chicken and Date Tagine

Feeds 4-5
Prep Time 30 mins
Cooking Time 45 mins

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.


  • 1kg Brisbane Valley Farm Direct chicken thighs
  • Moroccan or alternative dry spice mix - 100g
  • 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


In a deep heavy based pan or pot, lightly sear the marinated chicken thighs with some canola oil.
Once all seared add the onion, carrot, fennel and garlic to the pot/pan and lightly sauté for approx. 5 minutes.
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.
Fold in chopped parsley, coriander and season with salt and pepper to taste.