Ingredients
- 8 chicken thighs
- 50g of natural pitted dates Deglet Nour SIDI BOU
- 2 onions thinly sliced
- 1 tsp of turmeric
- 1 tsp of ginger
- 1 tsp of cinnamon
- 30ml of extra virgin olive oil "OYYA"
- 2 tbs of whole almonds
- 5 carrots
- 3 potatoes
Preparation
Brown the chicken thighs all over in a tagine or large, wide pan.
Scoop out then add the spices and cook for a few minutes until fragrant.
Add the, onion, almonds, carrots and potatoes and stir. Cook uncovered in the oven for 1 hour - the chicken should be browned and cooked and the sauce reduced.
Add the dates for the last 20 minutes of cooking.
- 8 chicken thighs
- 50g of natural pitted dates Deglet Nour SIDI BOU
- 2 onions thinly sliced
- 1 tsp of turmeric
- 1 tsp of ginger
- 1 tsp of cinnamon
- 30ml of extra virgin olive oil "OYYA"
- 2 tbs of whole almonds
- 5 carrots
- 3 potatoes
Preparation
Brown the chicken thighs all over in a tagine or large, wide pan.
Scoop out then add the spices and cook for a few minutes until fragrant.
Add the, onion, almonds, carrots and potatoes and stir. Cook uncovered in the oven for 1 hour - the chicken should be browned and cooked and the sauce reduced.
Add the dates for the last 20 minutes of cooking.