MOROCCAN CHICKEN AND DATE TAGINE
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
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.
Add the bay leaves and stock and simmer, uncovered for 30 minutes until reduced by one 3rd.
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.
Add the dates, almonds, honey and salt to taste, mix well and simmer for a further 15 minutes. Serve hot over couscous or rice.