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CHICKEN TAGINE

WHAT TO SERVE WITH CHICKEN TAGINE

The dates and butternut, with the spices gives this Moroccan dish a lovely sweet and spicy flavour.

Chicken and Dates Tagine

8 chicken thighs
250 g (1/2 lb) packet ready chopped butternut
1 red onion chopped
1 cup chicken stock 
400 g (14 oz) tin cherry tomatoes
1 cinnamon stick
8 dates cut in two

8 dried apricots cut in two
50 g (2 oz) blanched flaked almonds (to decorate)

Spices
1 small red onion chopped
2 garlic cloves chopped
1 small piece fresh ginger
1 tsp ground cumin
2 tsp paprika
1 tsp mild chilli powder
1 lemon , zested and juiced

sunflower oil

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  • Heat the oven to 190°C (375°F). Grind all the spices in a food processor with 2 tbsp oil and whizz to a paste.

  • Brown the chicken thighs in large pan.

  • Add the paste and cook for a few minutes until fragrant.

  • Add the squash, onion, stock, tomatoes and cinnamon and stir.

  • Retrieve the chicken pieces and put them on top of the vegetables. 

  • Cook covered in the oven for 1 hour.

  • After 45 mn, add the dates and apricot and check to see that the chicken is not burning and the sauce is thick. Add some water if drying out.

  • Cook for 15min longer and serve.

  • Scatter the almonds flakes on top and serve with couscous

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