Written by Sophie
This recipe is one that our mum always makes and has become a staple favourite in our household! I’m a huge fan of middle-eastern style food and this tagine is just as delicious as those that I was eating out in Morocco last year. It is straight forward to make and doesn’t involve loads of unusual and expensive ingredients…
Ingredients (serves 3-4 people)
- 1 tbsp rapeseed or other vegetable oil
- 500g chicken thighs (skinless and boneless)
- 150g medjool dates (pitted)
- 2 tsp coriander seeds
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1-inch fresh ginger, peeled and finely chopped
- 2 red onions
- 4 garlic cloves
- 1 x orange (just the rind peeled and chopped into thin strips)
- 3 tbsp flaked almonds
- 1 bunch coriander
- Rice, Quinoa or Cauli-rice to serve
Dry-fry the coriander seeds until they start going fragrant (you need to get up quite close to smell them and the strength isn’t overpowering so make sure you a. don’t burn yourself and b. don’t overcook them).
Crush these in a pestle and mortar or you can use a food processor (or nutribullet) and mix with the cinnamon and ginger. Mix these in a bowl with the chicken thighs, some salt & pepper and a little oil and leave to one side whilst you continue with the rest of the recipe.
Using the same pan, add the chicken thighs and cook these until they are sealed (cooked on the outside).Then add the onion mix and pour in 250ml/1 cup of water. Bring this to the boil, then cover and leave to simmer for around 1 hour, stirring occasionally.
Add the dates orange peel, and about 2/3rds of the coriander and then leave for a further 20 minutes (adding slightly more water if it has dried out but would only recommend up to 50-100ml maximum). This is the time to prep your side (rice/quinoa/cauli-rice).
Once the sauce has gone quite thick you’re ready to serve! If you want to slow-cook it then this can be left for longer on a very low heat.
When you’ve dished up, sprinkle over the remaining almonds and coriander and you’re ready to serve!