MOROCCAN CHICKEN AND DATE TAGINE
Instructions:
Ingredients
675g/1½lb Chicken Pieces
4 tbsp Olive Oil
1 large Onion, chopped
2 Large Garlic Clove, crushed
1 teasp Ras el Hanout seasoning
1 teasp White Cumin Seeds
2 Bay Leaves
480ml/16fl.oz. Hot Chicken Stock
12 Dates, stoned and halved
4 tbsp Whole Blanched Almonds
2 tbsp Honey
Salt
Instructions
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Heat the oil until hot in a large flameproof casserole or saucepan add the onion, garlic, Ras el Hanout and Cumin Seeds and fry gently, stirring, for 15 minutes.
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Add the bay leaves and stock and simmer, uncovered for 30 minutes until reduced by one 3rd.
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Add the chicken mix well, cover and simmer for a further 1 hour, adding a little water or stock if necessary but not so much as to make the liquor too runny.
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Add the dates, almonds, honey and salt to taste, mix well and simmer for a further 15 minutes. Serve hot over couscous or rice.
Bon appetit 
Enjoy