Moroccan Chicken Tagine with Dates and Honey

You may remember a while back I went to a Masterclass with Marco Pierre White and Knorr.

We all loved his idea of using something other than water to dissolve Knorr Stock Pots.

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Chicken Tagine with Dates and Honey

Recently I was kindly sent another Seasonal box from Knorr which included two baby chickens and given the challenge to either cook a Marco Pierre White recipe, or come up with a recipe of my own.

Inspired by Marco's idea with the Knorr Stock Pots, I used tomato juice rather than water to the Knorr Stock Pot in my 'make it up as I go along recipe'.

Tasty

Even if I do say so myself, the result was something truly delicious, chicken in a lightly spiced and slightly jammy rich and thick sauce.

Tagine

Of course, you don't have to buy a Tagine, you can use a lidded casserole dish instead. But I'm obsessed with Tagines! I especially love my Emile Henry Tagine.

Chicken Tagine Recipe

Moroccan,chicken,tagine,dates,honey,recipe

main,chicken,dinner

Moroccan

Yield: 4

Author: Jan Bennett

Moroccan Chicken Tagine with Dates and Honey

A while back I went to a Masterclass with Marco Pierre White and Knorr. We all loved his idea of using something other than water to dissolve the Knorr stockpot.

Prep time: 10 MinCook time: 1 H & 55 MTotal time: 2 H & 4 M

Ingredients

Put the following in a small bowl and mix them together; add a little olive oil to make a paste

• 2 teaspoons Baharat spice mix
• 2 teaspoons of black pepper
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon cayenne pepper
• a little olive oil

• 4 chicken fillets - skin on
• a couple of glugs of olive oil
• 2 large onions - finely diced
• 2 nice fat cloves garlic - finely chopped
• 1 Knorr chicken stock pot
• 320 ml tomato juice
• 1 x 400g canned of cherry tomatoes - good quality ones or your sauce won't be half as nice
• a good pinch strands saffron - soaked in a tiny bit of cold water
• a good squeeze of runny honey
• a large handful of soft dates - halved
• a handful of raisins

To serve

• a handful of toasted flaked almonds and chopped coriander,  along with some couscous.

Instructions

Preheat the oven to 200C/400F or Gas 5

1. Rub the spice paste you made over your chicken. Heat up a glug or two of olive oil in a large frying pan or your tagine if it is flame-proof.
2. Put the chicken in the pan skin side down to brown it. Turn over for just a couple of seconds to seal then remove the chicken and set aside.
3. Without washing the pan (so you don't waste any of the lovely spice mix, heat up another glug of olive oil and add the onions.
4. Cook over low heat for 10 minutes until the onions are soft but not coloured; add the garlic for a final couple of minutes but don't let it burn.
5. Now add the chicken to the onions and garlic.
6. Squeeze the Knorr stock pot from its little tub straight into the tagine or casserole and add 320ml of tomato juice and stir to dissolve.
7. Add the tin of cherry tomatoes including the juice. Stir in the dissolved saffron and a good squeeze of honey along with the dates and raisins.
8. Bring to the boil, pop the lid on and then put the tagine into the oven for 1 hour or until the chicken is tender, remembering to check on it after 45 minutes.
9. You shouldn't have to but you can add a little more tomato juice if you think it's going dry. 
10. Sprinkle over the chopped coriander and toasted flaked almonds and serve with some couscous.

Did you make this recipe?

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