Chicken tagine with carrots and dates

Ingredients

35g (1/3 cup) flaked almonds
3 tsp olive oil
8 chicken drumsticks
2 brown onions, halved, thinly sliced
2 garlic cloves, thinly sliced
2 tsp ground cumin
2 tsp ground ginger
1 tsp ground turmeric
250ml (1 cup) chicken stock
1 x 400g can diced tomatoes
1 bunch baby (Dutch) carrots, ends trimmed, peeled
85g (1/2 cup) dried pitted dates
2 tsp honey
Cooked couscous (optional), to serve
Ground cinnamon, to serve
Fresh coriander sprigs, to serve

 

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Method

1. Preheat oven to 180°C. Spread the almonds over a baking tray. Bake in oven for 4 minutes or until toasted. Transfer to a heatproof bowl.
2. Heat 1 teaspoon of oil in a flameproof casserole dish over medium-high heat. Add half the chicken and cook, turning occasionally, for 6 minutes or until golden. Transfer to a plate. Repeat with remaining chicken, reheating the dish between batches.
3. Heat remaining oil in the dish over medium heat. Add the onion and garlic, and cook, stirring occasionally, for 5 minutes or until the onion is soft. Add the cumin, ginger and turmeric, and stir to coat.
4. Add the stock and tomato. Bring to the boil. Add the chicken, carrots and dates. Cover and bake for 40-45 minutes or until chicken is cooked through. Stir in the honey. Season with salt and pepper.
5. Divide the chicken mixture and couscous, if desired, among serving dishes. Sprinkle with the almonds and cinnamon. Top with coriander to serve.