Recipe of Favorite Braised Chicken And Dates Tagine

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The ingredients needed to make Braised Chicken And Dates Tagine:

1. Get 500 gm chicken thigh,bone in and with skin
2. Get 1 large onion finely sliced
3. Make ready 1 tsp minced garlic
4. Make ready 300 gm tomatoes chopped
5. Make ready 500 ml chicken broth/ stock
6. Take 8 dates,pitted and halved
7. Get 2 " cinnamon stick
8. Take 1 tsp paprika powder
9. Prepare 4 tbsp + 3tbsp olive oil
10. Take 1/2 tsp turmeric powder
11. Make ready 1/2 lemon juice
12. Make ready to taste salt
13. Take as needed toasted almonds and coriander leaves for garnishing
14. Get For the marinade
15. Get 1/2 tsp cumin powder
16. Make ready 1 1/2 tsp paprika powder
17. Take 1/2 tsp turmeric powder
18. Prepare 1/2 tsp coriander powder
19. Get 3/4 tsp ginger powder
20. Get 1 tsp fennel powder
21. Make ready 2 tbsp all purpose flour
22. Make ready 1 tsp salt

Cut the dates in half, discard the stone and then chop into six pieces. Slice the chicken into short strips. Heat two tablespoons of olive oil in a frying pan and stir in the onion. Cook until slippery and soft, then add in the pine kernels and lemon zest, salt and pepper.

Instructions to make Braised Chicken And Dates Tagine:

1. Mix together al the ingredients and rub it all over the chicken pieces.Keep aside for 30 minutes
2. In a nonstick skillet heat 4 tbsp olive oil. Add the chicken pieces with skin down. On medium heat brown the chicken on all sides. Remove and keep aside.
3. In a tagine heat the remaining 3 tbsp olive oil along with the oil in the skillet.
4. On medium heat saute the cinnamon along with the sliced onion till onions start to brown. Add the minced garlic; continue to saute till the onions start turn brown
5. Add tomatoes,paprika, turmeric powder along with lemon juice and salt. Stir through.
6. Add the chicken pieces. Cover and let cook on simmer till chicken is tender and cooked through.
7. Add the dates ;cover and cook for another 10 minutes till the dates turn soft,
8. Turn heat off. Garnish with toasted almonds and chopped coriander leaves.
9. Serve immediately with rice or Arabic bread

Heat two tablespoons of olive oil in a frying pan and stir in the onion. Cook until slippery and soft, then add in the pine kernels and lemon zest, salt and pepper. 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).

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