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Date & ras el hanout chicken stew
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2 tbsp ras el hanout
4 chicken thighs (skin on, bone in)
3 tbsp rapeseed oil
2 red onions, thinly sliced
25g pack coriander, stalks finely chopped, leaves roughly chopped
4 cloves garlic, finely chopped • 200ml fresh chicken stock
400g can chopped tomatoes
2 medium potatoes, peeled and quartered
200g medjool dates
Couscous or rice, to serve
1 Sprinkle 1 tbsp ras el hanout on the chicken thighs and season. Heat the oil in a large pan over a medium-high heat and add the chicken, skin-side down. Cook for 2 minutes on each side to get some colour. Transfer to a plate.
2 Add the onions and coriander stalks to the pan with a pinch of salt; cook over a medium heat for 5 minutes, until softened. Add the garlic and cook for another minute, then stir in the remaining 1 tbsp ras el hanout. Tip in the stock, tomatoes, potatoes and the browned chicken. Stir, then cover and cook over a low heat for 30 minutes.
3 Remove the stones from the dates and tear into bitesized pieces. Add the dates and cook, uncovered, for 15 minutes, until the chicken is cooked through and no pink meat remains. Season the stew and stir through most of the coriander leaves. Serve with couscous or rice and sprinkle with the remaining coriander.
Typical values per serving:
Per serving (including couscous) 3319kJ
This recipe was first published in November 2021.
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