2 tablespoon hot chilli powder (or less if you can't handle it hot)
1.5 teaspoon black pepper
2 teaspoon cardamon seeds
1 teaspoon whole cloves
2 teaspoon ground cumin
2 teaspoon ground coriander
2 teaspoons turmeric
1kg chicken pieces (preferably bone in thigh pieces or boneless breast)
300ml honey (runny honey, not the set kind)
150g dates (stoned)
1 large onion /2 medium onions, chopped finely
4-5 cloves of garlic, crushed or chopped
2 x 440g tinned chopped tomatoes
3 tablespoon extra virgin olive oil
1 teaspoon ghee
salt, to taste
1. Heat the oil and the ghee in a casserole pan on medium heat, until hot.
2. Add the onions and garlic and sautée until onions are light golden and soft.
3. Add the spices and cook until the cardamom seeds begin to pop.
4. Add the chicken pieces and stir in spices. Cover and simmer for 10 - 15 mins, stirring occasionally so the chicken does not stick to the bottom of the pan.
5. Add the 2 tins of chopped tomatoes and again leave to cook.
6. Once chicken is nice and tender and comes off bone easily or the meat is squashable, then it is cooked. Reduce the heat to a low-med heat at this point.
7. Add the dates and leave to simmer for approximately 10 mins, make sure its thickened up by now a little bit.
8. Check taste and add salt if necessary (i usually don't).
9. Once the tagine is nice and thick and chicken is cooked... add the honey and leave on low heat for approximately 5 minutes before serving.
10. You should ideally serve it in a tagine dish with freshly chopped coriander sprinkled on top. Cover your tagine dish and take to the table... then wow your guests insha'allah.