Chicken Tagine with Dates and Honey

 Chicken Tagine with Dates and Honey by Dominic

When I came up with this concept for Expats.cz, it wasn´t on the basis that we would pretend to all be amazing chefs who just opened our cupboards and made 100% authentic recipes from around the world with the freshest ingredients sourced from tiny farms discovered on holidays. Simply, it´s about great food we love and cook at home sourced from wherever. My recipe is sourced from “The Australian´s Women´s Weekly” healthy eating “Casseroles” book. For those of you who haven´t seen or heard about this book range I would recommend a visit to Amazon.com and just take a look at this prolific series. What´s great about their books for me is that they tend to follow the Jamie Oliver style of cooking – nice and simple and very tasty – but without all the cockney, sponsorship-endorsed geezer swagger.  

So directly from their cookbook I present to you:

Chicken Tagine with Dates and Honey

Preparation Time
10 minutes

Cooking Time
90 – 105 minutes

Serves:
4 very hungry people or more people showing some level of restraint.  

Ingredients:

• 880g lean chicken or pork
• Cooking oil spray or vegetable oil
• 300g of onions (sliced thinly)
• 4 garlic cloves – crushed
• 1 teaspoon cumin seeds
• 1.5 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon cinnamon (or ground cinnamon stick)
• 0.5 teaspoon chili powder
• 375ml chicken stock (chicken stock cube)
• 250ml water
• 85g seedless or deseeded dates (halved)
• 60ml honey
• 40g toasted almonds (blanched)
• 1 tablespoon chopped fresh coriander (or parsley)

Other recipes:

Soups:
Roasted Squash Soup with Apple and Brie by Bryan

Salads:
Autumn Pumpkin Potato Salad with Roasted Peppers by Pavel
Fennel salad by Přemek
New England Thanksgiving Warm Salad by Eva H.

Main Dishes:
Bohemian Mushroom Goulash with Herb Dumpling and Bacon by Miroslav Hanzal from Hilton’s CzecHouse Grill & Rotisserie
Chicken Madras Curry by Andy
Chicken Tagine with Dates and Honey by Dominic
Grilled Charlie by Jason
Pad Thai by Eva H.
Pork roll filled with ham, eggs, and sausages by Eva R.
Pumpkin Burger with honey and ginger dressing by Blue Chef from Belushi’s Bar & Restaurant
Ricotta Pie by Radka
Saffron risotto with St. Jacob’s Scallops by Petr Bureš from Bellevue
Sicilian style pizza by Brett
Spaghetti with bacon by Olga
“Staročeska Kuba” Mushroom Delicacy by Jan
Wild Boar Ragout with Bacon Dumpling by Marek Fichtner from Kempinski’s Le Grill

Desserts:
Beer Strudel by Veronika
Carrot Cake by Jan
Carrot Cupcakes by Olga
Tarte Tatin by Jan Pipal from Brasserie Délice at Sheraton Hotel
Wasps’ Nests by Pavlina