Chicken & date tagine

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olive magazine

6 ratings

Recipe by olive magazine

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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

Latest comments and suggestions

• Fiona

  16 November 2007

  Fiona commented on this recipe

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

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• amylou

  20 November 2007

  amylou rated and commented on this recipe

  

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

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• YumYum

  25 November 2007

  YumYum rated and commented on this recipe

  

  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.

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• charlie

  18 February 2008

  charlie rated and commented on this recipe

  

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

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• olive99

  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.

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• Tony Culleton

  06 April 2008

  Tony Culleton commented on this recipe

  Fabulous, I'll make this again and again

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• hannahk

  07 June 2008

  hannahk rated and commented on this recipe

  

  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.

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• Beckie

  26 September 2008

  Beckie rated and commented on this recipe

  

  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.

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• Becksy

  20 October 2008

  Becksy commented on this recipe

  Gorgeous, keep craving it and cheap to make too!

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• Belit

  11 January 2009

  Belit commented on this recipe

  A fabulous dish. I'll make this over and over again I'm sure.

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• celanda

  15 January 2009

  celanda commented on this recipe

  I cheated and used about 5 teaspoons of ready made harissa paste instead of making the paste and it was still delicious.

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• sweet pea

  07 May 2009

  sweet pea rated and commented on this recipe

  

  lovely dish, ive now made acouple of times.The second time I made it, I didnt have all the ingrediants and so I exchanged dates with prunes and sweet potatoe for the butternut squash. It was still delishous and friends asked for the recipe.

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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

• 1 small red onion , roughly chopped
• 2 garlic cloves , roughly chopped
• thumb sized piece root ginger , roughly chopped
• 1 tsp ground cumin
• 2 tsp paprika
• 1 tsp mild chilli powder
• coriander roots, from a large bunch
• 1 lemon , zested and juiced
• olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

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

• 1 small red onion , roughly chopped
• 2 garlic cloves , roughly chopped
• thumb sized piece root ginger , roughly chopped
• 1 tsp ground cumin
• 2 tsp paprika
• 1 tsp mild chilli powder
• coriander roots, from a large bunch
• 1 lemon , zested and juiced
• olive oil

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

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