Chicken & date tagine

Chicken & date tagine

The dates and squash give this dish a lovely savoury/sweet flavour, a Moroccan sweet and sour

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 1½ hours

Method

  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.
  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.

Per serving

952 kcalories, protein 63.3g, carbohydrate 47.2g, fat 57.4 g, saturated fat 15.7g, fibre 5.5g, salt 1.34 g

Recipe from olive magazine, November 2007.

A recipe for a fantastic day out. Book now & save.

Latest comments and suggestions

  • 16 November 2007

    Fiona commented on this recipe

    This is a tangy hearty meal perfect for those cold winter evenings, just delicious!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 20 November 2007

    amylou rated and commented on this recipe

    4 stars

    Delicious and easy. Even my one year-old liked it, but I had to cut out that chili.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 25 November 2007

    YumYum rated and commented on this recipe

    4 stars

    It was delicious I made it this evening.It did though cause a little fracas in the kitchen as my husband thought the instructions meant to cook for 40mins then add the dates, whereas, I thought it meant to cook for an hour then add the dates. Needless to say the best cook won, and it was cooked for an hour before adding the dates. I would next time cook the paste first for a few minutes then add the chicken, and proceed as said.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 18 February 2008

    charlie rated and commented on this recipe

    5 stars

    delicious, really lovely to have something warm and comforting on these cold winter evenings.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 24 February 2008

    olive99 commented on this recipe

    This was really tasty, I made it for friends and they loved it. It was nice to make something that I could just leave in the oven whilst I chatted.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 06 April 2008

    Tony Culleton commented on this recipe

    Fabulous, I'll make this again and again

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 07 June 2008

    hannahk rated and commented on this recipe

    5 stars

    Absolutely delicious, have made this twice for friends and had great feedback both times. Couldn't find any tinned cherry tomotoes so just used normal plum ones and also good with a bit of hot rather than mild chilli powder if you like a bit of heat.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 26 September 2008

    Beckie rated and commented on this recipe

    5 stars

    This was amazing, have made it a few times for dinner parties already. Really straightforward, great flavours. Tesco do tinned cherry tomatoes now-in their finest range-about 75p a tin. They do look nice, but chopped tomatoes would be fine too.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 20 October 2008

    Becksy commented on this recipe

    Gorgeous, keep craving it and cheap to make too!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 1½ hours

Ingredients

  • 8 chicken thighs , on the bone, skin on
  • 1 small butternut squash , peeled and cut into chunks
  • 1 red onion , cut into wedges
  • fresh chicken stock , cube or concentrate, made up to 300ml
  • 400g tin cherry tomatoes
  • 1 cinnamon stick
  • 8 Medjool dates , halved
  • coriander leaves from a large bunch

SPICE PASTE

Send to a friend Print this recipe Add to your binder

Per serving

952 kcalories, protein 63.3g, carbohydrate 47.2g, fat 57.4 g, saturated fat 15.7g, fibre 5.5g, salt 1.34 g

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.

Subscribe to Good Food

Good Food Magazine

Subscribe to Good Food and enjoy inspired recipes delivered to your door every month. Order today and receive your first 3 issues for just £3. Order today!

Shows

BBC Good Food shows

Looking forward to this year's Good Food shows? Find out everything you need know, from dates to ticket prices here.

Foodie TV

Food on TV

TV listings on
Radio Times

Saturday Kitchen, BBC1, Saturdays at 10am.

The Food Programme, Radio 4, Sundays at 12.30pm.

Shopping

Shopping

Buy one Le Creuset casserole and get one free! Only £105 with free p&p.

For more great buys visit Lifestyles direct.