Chicken Tagine With Dates And Honey - cooking recipe

Ingredients

1 kg boneless chicken thighs
2 brown onions, sliced thinly
5 -6 garlic cloves, minced
2 tablespoons good quality olive oil
3 -4 teaspoons ras el hanout spice mix
1/2 teaspoon chili powder
1/4 teaspoon fresh ground nutmeg
1 1/2 cups chicken stock
1 cup water
1/2 cup dates, carefully stoned
1/4 cup good quality honey
1/2 cup blanched almond, roasted
salt and pepper
1 tablespoon fresh coriander, roughly chopped

Preparation

Cut the chicken into bite size pieces. Heat 1/2 of the olive oil in a saucepan or casserole and gently fry the chicken until browned all over.
Heat the other 1/2 of the olive oil add fry off the onion and garlic. Add the spices, stir well and fry gently for another minutes.
Return the chicken to the saucepan / casserole. Add the stock, water and salt and pepper to taste. Bring to the boil, reduce heat and simmer for 1 hour with the LID ON.
Remove the lid. Simmer for a further 30 minutes or until the chicken is nice and tender and the sauce has thickened a little.
Add the dates, honey and nuts. Mix well. Sprinkle with coriander and serve with steamed cous cous, rice, or fresh bread.