Moroccan Chicken Tagine with Dates and Honey

You may remember a while back I went to a Masterclass with Marco Pierre White and Knorr.  We all loved his idea of using something other than water to dissolve the Knorr stock pot.

Moroccan Chicken Tagine with Dates and Honey
 
Recently I was kindly sent another Seasonal box from Knorr which included two baby chickens and given the challenge to either cook Marco Pierre White's recipe of Spatchcocked Chicken with Chipolatas and Rosemary, or come up with a recipe of my own.....

Inspired by Marco's idea with the Knorr stock pot, I used tomato juice in this 'make it up as I go along recipe'.  Even if I do say so myself, the result was something truly delicious, chicken in a lightly spiced and slightly jammy rich and thick sauce.

Although, of course you can use chicken portions to make this - I just happened to have two baby chickens that needed to be cooked!
 

To serve 4 you will need:
Put the following in a small bowl and mix together and add a little olive oil to make a paste;
2 teaspoons Baharat spice mix
2 teaspoons of black pepper
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon cayenne pepper
a little olive oil


2 baby chickens - spatchcocked (split along the breastbone, opened and flattened out)
a couple of glugs of olive oil
2 large onions - finely diced
2 nice fat cloves garlic - finely chopped
1 Knorr chicken stock pot
320ml tomato juice
1 x 400g canned of cherry tomatoes - use good quality ones or your sauce won't be half as nice
a good pinch strands saffron - soaked in a tiny bit of cold water
a good squeeze of runny honey
 a large handful of soft dates - halved
a handful of raisins
*You'll also need a handful of toasted flaked almonds and chopped coriander to serve along with some couscous.

How to do it:
Preheat the oven to 200C/400F of Gas 5

Rub the spice paste you made over your chicken.  Heat up a glug or two of olive oil in a large frying pan or your tagine if it is flame-proof. 
Put the chicken in skin side down to brown it.  Turn over for just a couple of seconds to seal.   Remove the chicken and set aside.

Without washing the pan (so you don't waste any of the lovely spice mix, heat up another glug of olive oil and add the onions.

Cook over a low heat for 10 minutes until the onions are soft but not coloured.  Add the garlic for the final couple of minutes.
Now add the chicken to the onions and garlic.

Squeeze the Knorr stock pot from its little tub straight into the tagine or casserole and add 320ml of tomato juice and stir to dissolve.
Add the tin of cherry tomatoes including the juice.

Stir in the dissolved saffron and a good squeeze of honey along with the dates and raisins.
Bring to the boil, pop the lid on and then put the tagine into the oven for 1 and a half hours or until the chicken is tender, remembering to check on it after an hour.  

You shouldn't have to but you can add a little more tomato juice if you think it's going dry.  Sprinkle over the chopped coriander and toasted flaked almonds and serve with some couscous.

Thank you to Jen, Neil and Knorr for sending me another lovely seasonal box.

Moroccan Chicken Tagine with Dates and Honey

2 comments

  1. Hi Jan!

    I must say, that's what I'm calling one tasty looking dish. It looks amazing and I'm sure it tastes mighty good too!!!

    Thank you so much for sharing...

    BTW, I'm your newest Pinterest follower!!!

    ReplyDelete
  2. Hello Jan,
    First time on your blog and I was drawn by the photo of your Moroccan Chicken Tagine with Dates & Honey. Marco Pierre White is a superb chef and I like alot of his ideas with food. But I must say, the Knorr seasonal box with tomato juice sounded really good. The result in your pic looks fantastic and I like the thick consistency in the sauce created. I must give your recipe a try. Looks like a culinary work of art! :)

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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