Chicken thighs work so well in tagines and curries. This was particularly nice as it tasted really opulent. It was lovely and sweet but also savoury from the spices. I enjoyed every mouthful.

Ingredients (serves 2)

• 2 skinless and boneless chicken thighs, cut into 3cm pieces
• 2 banana shallot, peeled and sliced
• 4 garlic cloves, peeled and finely chopped
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp smoked paprika (I used hot)
• 1 heaped tsp ground cumin
• Tin of chopped tomatoes
• 300ml chicken stock
• ¼ cup runny honey
• 85g pitted dates, roughly chopped
• 2 tbsp toasted flaked almonds
• Seasoning to taste
• Oil for frying

Directions

1. Heat a good splash of oil to tagine or lidded frying pan. Add the chicken pieces and brown all
2. over for a couple of minutes. Remove from pan with a slotted spoon and set aside to rest.
3. Add another splash of oil to the tagine if needed. Add the shallots and cook for a couple of
4. minutes add the garlic and cook for another 30 seconds. Stir in the spices and cook for a for
5. 2 minutes constantly stirring so the spices don’t burn.
6. Add the chicken back in the pan along with any resting juices. Add the chopped tomatoes
7. and chicken stock. Bring to the boil then reduce to a simmer. Add the tagine lid and simmer
8. for 30 minutes.
9. Remove the lid and stir in the honey and the dates, simmer for a further 10 minutes. Taste
10. and add seasoning to your taste. Serve with a sprinkle of flaked almonds.