Dates, chickpeas, spices … that fruity and spicy mixture that makes Moroccan delicacies the delight that it’s, are what this dish is all about.
That is the type of dish that comes from understanding one thing a few explicit delicacies after which getting ingenious. We had a can of chickpeas handy, and a type of rectangular packs of dates tightly wrapped in cellophane. Out got here the spice field from the large cabinet, down got here the tagine from the highest of the dresser, and this was the result.
eight thicken thighs
three Tbs olive oil
1 giant onion, diced
three cloves garlic, chopped
2 bay leaves
250 g dates
400 g can chickpeas and their brine
1 stick cinnamon bark
2 tsp floor coriander seeds
1 tsp dried chilli flakes (extra in case you want)
½ tsp floor cumin
Salt and pepper to style
Handful of parsley, chopped
Preheat the oven to 220℃. On the range high, sauté the onion and garlic in olive oil in a tagine (or different heavy casserole), with the cinnamon stick and bay leaves, until comfortable. Add the contents of the can of chickpeas (together with the brine). Chop the dates and add, together with the coriander, cumin and chilli flakes, and season properly with salt and pepper. Add the hen thighs, pores and skin facet up.
Put the lid on and place within the oven to prepare dinner for 40 minutes. Take it out of the oven, take away the lid, and return to the oven for the hen pores and skin to brown within the open warmth. Take away, sprinkle chopped parsley over, and serve with buttery couscous.
TGIFood Tip: You may improve the spiciness in case you like by including a bit floor turmeric, star anise, floor ginger, or cloves (however go simple, cloves are very dominant). For an additional bit of sophistication, stir in a pinch of saffron simply earlier than including the hen (however omit turmeric if utilizing saffron). You may substitute chopped coriander leaves for the parsley in case you want. And if chilli is your factor, you already know what to do. DM/TGIFood
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