Chicken Tagine with Dates & Green Olives Recipe

Chicken Tagine with Dates & Green Olives

Ingredients

  • 2 tsp
    olive oil
  • 6 (800g)
    chicken thigh fillets
  • 1 (150g)
    onion, halved, thinly sliced
  • 2 tsp
    ground turmeric
  • 1 tsp
    ground cumin
  • 1 cup (250ml)
    salt reduced chicken stock
  • 1 x 400g can
    diced tomatoes
  • 1 cup (250ml)
    salt reduced chicken stock
  • 1 x 400g can
    diced tomatoes
  • 1 pkt
    MAGGI Chilli Con Carne Recipe Base
  • 2 (240g)
    carrots, peeled, chopped coarsely
  • 1/2 cup (85g
    dates, stone removed
  • 1 cup (120g)
    green olives, pitted
  • Fresh coriander sprigs, to serve
  • Cooked couscous, to serve

How to Cook

Prep Time: 20 minutes | Cooking Time: 45 minutes
  1. Preheat oven to 180°C/ 160°C fan forced. Heat half the oil in a large flameproof casserole dish over medium-high heat. Add chicken and cook 2-3 minutes each side or until golden; remove from pan; cover and keep warm.

  2. Heat remaining oil in same dish; add onion, and cook over low heat, stirring occasionally, for 2-3 minutes or until the onion is soft. Add turmeric and cumin, and stir to coat.

  3. Add combined stock, tomatoes and Recipe Base. Bring to boil; return chicken to pan with carrots and dates. Cover and bake for 30 minutes or until chicken is tender and cooked through. Stir in green olives. This chicken tagine is great topped with coriander, and served with couscous.

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