A classical Moroccan dish


  • 800 grams lean chicken thigh fillets

  • cooking oil spray

  • 2 Medium onions, sliced thinly

  • 4 Cloves garlic, crushed

  • 1 tsp cumin seeds

  • 1 .5 Tsp ground coriander

  • 1 Tsp Ground tumeric

  • 1 Tsp Ground cinnamon

  • .5 Tsp Ground Chilli powder

  • 1 .5 Cups chicken stock

  • 1 Cup water ( 250ml )

  • .5 Cup seedless dates, halved

  • .25 Cup blanched almonds, toasted

  • 1 Tbs Chopped fresh coriander leaves


  • 1.

    Preheat oven to 180C

  • 2.

    Cut chicken into thick strips. Coat 2.5 Litre casserole dish with cooking oil spray, cook chicken in batches until well browned.

  • 3.

    Cook onion, garlic and spices in same dish stirring until the onion is soft. Return chicken to dish with stock and water and bring to the boil.

  • 4.

    Bake uncovered in moderate oven for about 1 hour.

  • 5.

    Uncover and bake about 45 mins or until chicken is very tender and the mixture has thickened slightly. Stir in dates, honey and nuts and sprinkle with the coriander.

  • 6.

    Serve on a hot bed of couscous or rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 680kj
  • Fat Total 44g
  • Saturated Fat 10g
  • Protein 38g
  • Carbohydrate 33g
  • Sugar 22g
  • Sodium 266mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Try not to stir this meal too often or the chicken will begin to break up.

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