Chicken and date tagine
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 8 chicken thighsskin on
- 1 small butternut squashpeeled and cut into chunks
- 1 red onioncut into wedges
- fresh chicken stockcube or concentrate made up to 300ml
- 400g tin cherry tomatoes
- 1 stick cinnamon
- 8 medjool dateshalved
- from a large bunch coriander leaves
SPICE PASTE
- 1 small red onionroughly chopped
- 2 cloves garlicroughly chopped
- thumb-sized piece root gingerroughly chopped
- 1 tsp ground cumin
- 2 tsp paprika
- 1 tsp mild chilli powder
- from a large bunch coriander roots
- 1 lemonzested and juiced
- olive oil
Nutrition: per serving
- kcal952
- fat57.4g
- carbs47.2g
- fibre5.5g
- protein63.3g
- salt1.34g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Put all the spice paste ingredients in a small food processor with 2 tbsp olive oil and whizz to a paste.
step 2
Brown the chicken thighs all over in a tagine or large, wide pan. Scoop out then add the spice paste and cook for a few minutes until fragrant. Add the squash, onion, stock, tomatoes and cinnamon and stir. Sit the chicken on top (push down a bit into the sauce). Cook uncovered in the oven for 1 hour – the chicken should be browned and cooked and the sauce reduced. Add the dates for the last 20 minutes of cooking. Scatter with coriander and serve with buttered couscous.
