Chicken Tagine with Date and Ginger

Name: Chicken Tagine with Date and Ginger
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 80 Ml olive oil; 1/2 lemon (Juiced); 6 pearl onions (Quartered); 1 leek (Whit part only, 1cm diced); 2 Cloves garlic (Finely sliced); 2 large red chillies (Seeded, cut into strips); 1/2 Teaspoon black pepper; 10 Treads saffron; 2 Teaspoons cinnamon; 1 Teaspoon ginger; 1/2 Cup parsley; 600 G chicken thigh (Chopped into large pieces); 1 Tsp sea salt; 500 G chicken stock; 80 G fresh madjool date (Seeds removed, quartered); 6 dutch carrots (Peeled, stalks on, cut in half); 2 tomatoes (Seeded and diced); 400 G tinned chickpea (Drained and rinsed)

Felicity MacLeod

Prep 30 mins30m

Cook 30 mins30m

Serves 6

A really tasty tagine, full of veggies and flavour

Ingredients

80 ml olive oil
½ lemon (Juiced)
6 pearl onions (Quartered)
1 leek (Whit part only, 1 cm diced)
2 cloves garlic (Finely sliced)
2 large red chillies (Seeded, cut into strips)
½ teaspoon black pepper
10 Treads saffron
2 teaspoons cinnamon
1 teaspoon ginger
½ cup parsley
600 g chicken thigh (Chopped into large pieces)
1 tsp sea salt
500 g chicken stock
80 g fresh madjool date (Seeds removed, quartered)
6 dutch carrots (Peeled, stalks on, cut in ½)
2 tomatoes (Seeded and diced)
400 g tinned chickpea (Drained and rinsed)

Instructions

Keep screen awake

1
Heat oil, add onions, leeks, garlic and cook until soften
2
Add chilli, pepper, saffron, cinnamon and ginger, stir well
3
Season chicken pieces with sea salt and sauté in spice mixture for , until we'll coated
4
Add stock, bring to boil, lower heat and simmer for
5
Add dates, carrots, tomatoes, chickpeas and stir (hint: make sure the carrots are submerged in the stock)
6
Bring back to boil, then reduce to a simmer and cook for or until the chicken is tender
7
Add parsley and lemon juice
8
Serve with pilaf or cous cous

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