Chicken, date and honey tagine

Serving size: Serves 4
Cuisine type: Middle Eastern
Cooking time: More than 1 hour
Course: Main
Cooking method: fry, boil/steam
Season: All year round

Recipe can be made a day ahead. Storage: Covered, in refrigerator. Freeze: Tagine suitable. Cous cous not suitable. Microwave: Not suitable. Slow cooker: Not suitable. Pressure cooker: Suitable. Conventional oven: Suitable.

1 teaspoon salt
1 teaspoon cracked black pepper
½ teaspoon ground saffron
2 teaspoons ground cumin
8 (1.2kg) chicken thigh cutlets
30g butter
1 tablespoon olive oil
1 large (200g) onion, chopped
1 cinnamon stick
1½ cups (375ml) water
6 (150g) seedless fresh dates
2 teaspoons honey
¼ cup (40g) blanched almonds, toasted
Saffron cous cous
500ml (2 cups) chicken stock
pinch ground saffron
2 cups (300g) cous cous
40g butter


Rub combined salt, pepper, saffron and cumin onto chicken, cover, refrigerate 2 hours or overnight.

Heat butter and oil in large pan, add chicken, cook until browned; remove from pan. Drain all but 1 tablespoon of oil from pan, add onion and cinnamon to pan, cook, stirring, until onion is soft.

Return chicken to pan, add water, simmer, covered, about 30 minutes or until chicken is lender. Just before serving, add dates and honey, simmer, uncovered, 10 minutes or until slightly thickened. Serve tagine with saffron cous cous, sprinkled with nuts.

Saffron cous cous: Boil stock in pan with saffron, remove from heat, stir in cous cous, stand 5 minutes; fluff with a fork. Heat butter in pan, add couscous, cook, stirring, until combined.

Serves 4.

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