Chicken Tagine With Dates And Honey

• 1 kg boneless chicken thighs
• 2 brown onions, sliced thinly
• 5 -6 garlic cloves, minced
• 2 tablespoons good quality olive oil
• 3 -4 teaspoons ras el hanout spice mix
• 1/2 teaspoon chili powder
• 1/4 teaspoon fresh ground nutmeg
• 1 1/2 cups chicken stock
• 1 cup water
• 1/2 cup dates, carefully stoned
• 1/4 cup good quality honey
• 1/2 cup blanched almond, roasted
• salt and pepper
• 1 tablespoon fresh coriander, roughly chopped

1. Cut the chicken into bite size pieces. Heat 1/2 of the olive oil in a saucepan or casserole and gently fry the chicken until browned all over.
2. Heat the other 1/2 of the olive oil add fry off the onion and garlic. Add the spices, stir well and fry gently for another minutes.
3. Return the chicken to the saucepan / casserole. Add the stock, water and salt and pepper to taste. Bring to the boil, reduce heat and simmer for 1 hour with the LID ON.
4. Remove the lid. Simmer for a further 30 minutes or until the chicken is nice and tender and the sauce has thickened a little.
5. Add the dates, honey and nuts. Mix well. Sprinkle with coriander and serve with steamed cous cous, rice, or fresh bread.

chicken thighs, brown onions, garlic, olive oil, chili powder, ground nutmeg, chicken stock, water, dates, honey, blanched almond, salt, fresh coriander

Taken from www.food.com/recipe/chicken-tagine-with-dates-and-honey-252948 (may not work)