Chicken & date tagine
The dates and squash give this dish a lovely savoury/sweet flavour, a Moroccan sweet and sour
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1½ hours
- 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.
- 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.
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http://www.bbcgoodfood.com/recipes/4796/
http://www.bbcgoodfood.com/recipes/4796/
Difficulty and servings
Serves 4
Preparation 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
- 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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16 November 2007
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