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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Tagine with Dates and Honey Recipe

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This recipe for Chicken Tagine with Dates and Honey, by , is from VERICAST: BAKE THE WORLD A BETTER PLACE , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Anna Janas, Poland

Category:
Category:

Ingredients:  
Ingredients:  
9 boneless chicken thighs (1 kg/2 lbs)
2 tablespoons of olive oil
2 medium onions, thinly sliced
4 cloves of garlic, squeezed
1 tsp cumin seeds
1 tsp ground coriander
1 tsp ground ginger
cup of almonds (80 ml), blanched and roasted
1 tsp ground turmeric
1 tsp ground cinnamon
tsp powdered chili
tsp ground nutmeg
1 cups chicken stock (375 ml)
1 cup water (250 ml)
cup pitted dates (85 g), divided into halves
cup honey (60 ml)
1 Tbsp fresh coriander leaves, chopped

Directions:
Directions:
Cut the meat into 1in/3cm wide strips. Preheat 1 tablespoon of olive oil in a saucepan, add chicken in batches, fry, stirring, until golden brown. Drain on good grease absorbent paper. Heat the oil in the same saucepan, add the onion, garlic and spices. Fry, stirring, until the onion is tender. Put the chicken back in the saucepan, add the stock and water. Simmer for an hour, covered. Remove the lid, continue to simmer for about 30 minutes or until the sauce is slightly thickened and the meat is tender. Add dates, honey and almonds. Sprinkle with fresh coriander leaves.

Number Of Servings:
Number Of Servings:
4 - 5
Personal Notes:
Personal Notes:
Note: you may need to adjust some measurements in this recipe as this was loosely translated from Polish to English.

 

 

 

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