Chicken Tagine with Dates and Almonds

 

Why, hello :) It’s been a while, I hope you’ve been keeping well over the past year and a half?

I thought I’d dust off the keypad and update my repository of recipes by giving you one that worked well for a pot luck dinner just this week. This chicken, date and almond tagine was originally cooked for me by my friends A&E. I then nicked the recipe off them and have been cooking it for dinner parties, many of my own meals - and a pot luck dinner.

As is my way, I made a few tweaks to the original recipe which called for prunes and green olives - I didn't have either of those so substituted the prunes for dates and left out the olives - the saltiness of these would balance out the sweetness of the prunes.

And contrary to popular belief, you don't need a traditional tagine to make this - just a large pot. The preparation involves putting in the uncooked chicken (no pre-searing required, yeah!) and layering the other ingredients on top - so easy. The cooking time of an hour and a half braises the chicken to super tender and reduces down the liquid to make a rich, tasty sauce. I cooked mine in about an
hour and it still turned out well. I made couscous to go with it and jazzed it up a little by making it with chicken stock, lemon zest and a dash of parsley.

Tagine of Chicken with Dates and Almonds

Adapted from Julie Le Clerc’s book, Made in Morocco, via Milly’s Kitchen

Ingredients

6 chicken thighs, cut into good sized chunks

1 large onion,thickly sliced
2 cloves garlic, peeled and crushed
1 teaspoon each ground cinnamon, ginger, cumin
1/2 teaspoon ground coriander
1/2 cup dates
1/2 cup blanched almonds
1/4 cup white wine vinegar (I used apple cider vinegar which I think made it too sweet)
1 1/2 cups chicken stock
Sea salt and freshly

ground black pepper

1/4 cup chopped fresh parsley

Directions

1. Place chicken portions in a medium-large pot. Scatter over remaining ingredients in the order listed, except the parsley, and season with salt and pepper.

2. Cover the pot and bring the liquid to the boil, then turn down the heat to simmer for 1½ hours, turning the chicken pieces once or twice, until the chicken tests cooked and the liquid is much reduced. The cooking can alternatively be done in an oven heated to 180°C.

3. Adjust seasoning of sauce if necessary before serving. Serve scattered with parsley.

Serves 4

Quinoa Crusted Chicken Bites

Two of my biggest downfalls when it comes to food is 1) anything with pastry and 2) anything fried - chips, crisps, croquettes, spring rolls, schnitzels, fried chicken - the list goes on. It's not only the amount of fat in these foods that make them amazing, it's also the texture of having something crunch when you bite down on it.

So if you take a healthy ingredient such as quinoa, use it like breadcrumbs on some chicken pieces and then shallow fry it in oil, does that make it healthy or not? Hmm... well I found this recipe for quinoa crusted chicken fingers on a site called "Skinny Chef - Healthier Living, One Step at a Time" so decided it couldn't be that bad for you!

These come out incredibly crunchy which I love! Kinda like a healthier version of my favourite, fried chicken. I didn't flavour them up with garlic powder like the original recipe but might have to buy some just to try it, although I wish I could add the Colonel's 11 secret herbs and spices and I might never have to eat fried chicken again....

Qunioa Crusted Chicken Bites

From Skinny Chef

2 pound chicken tenders or skinless boneless breasts, sliced into 3-inch long tenders

1/2 teaspoon of salt

1/2 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

1/4 teaspoon paprika

2 cups cooked red or white quinoa

1/2 cup whole wheat or seasoned breadcrumbs

2 egg whites

2 tablespoons olive oil

Directions
1. Spread out the quinoa on a piece of wax paper or aluminum foil.
2. Sprinkle the breadcrumbs over the quinoa.
3. With your fingers tips, squeeze the quinoa and breadcrumbs together until the moisture of the quinoa is absorbed
4. Place the egg whites in a shallow bowl.
5. Sprinkle the chicken with salt, garlic powder, pepper, and paprika.
6. Place the egg whites in a shallow bowl. Dip the chicken in the egg and then into the quinoa mixture. Place onto a plate.
7. Warm the oil in a large skillet over high heat. When the oil is hot, add the chicken and reduce the heat to medium. Cook each side 4-5 minutes, turning once, until the crust begins to brown, and the chicken is not longer translucent.