Chicken And Date Tajine Recipe

Posted on
Lift the lid on this conical cooking pot and unveil the secrets to mouth Chicken and date tajine recipe

0:15 Prep | 0:55 Cook | 4 Servings | Advanced

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.


1 tablespoon plain flour
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon turmeric
1 cinnamon stick
1/2 teaspoon chilli powder
1kg (about 8 pieces) chicken thigh fillets, sinew trimmed, halved
3 tablespoons light olive oil
2 onions, thinly sliced
4 garlic cloves, crushed
375ml (1 1/2 cups) Massel chicken style liquid stock
425g can crushed tomatoes
2 bay leaves
2 teaspoons sugar
400g can chickpeas, drained
1/2 cup pitted dates
1/4 cup chopped fresh coriander
1/2 cup blanched almonds
Cooked couscous, to serve


Step 1 Combine flour and spices in a bowl. Toss chicken in spice mixture. Heat 2 tablespoons oil in a heavy-based pan over medium heat. Add chicken and fry in batches for 1 minute each side until lightly browned. Transfer to a plate lined with paper towel to drain.

Step 2 Add remaining oil to pan with onions and cook for 5 minutes. Stir in garlic and any remaining spice mixture. Return chicken to pan. Add stock, tomatoes, bay leaves and sugar. Simmer, partially covered, stirring occasionally, for 20 minutes.

Step 3 Remove lid and cook for 15 minutes. Add chickpeas and dates, and cook for 5 minutes. Stir in coriander and almonds; serve with couscous.

Author: Valli Little Image credit: Jared Fowler Publication:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *