Kenyan Tagine Chicken with Dates
A flavorful and aromatic North African-inspired dish from Kenya, featuring chicken cooked in a rich tagine sauce with sweet dates.
Ingredients
- ●1 1/2 pounds Boneless, skinless chicken breastcut into 8 pieces
- ●2 tablespoons Garlicky oilor regular olive oil
- ●1 medium Onionchopped
- ●2 teaspoons Kenyan spicesor ras el hanout
- ●1 cup Datespitted
- ●2 cups Chicken brothlow-sodium
- ●1 teaspoon Saltor to taste
- ●1/2 teaspoon Black pepperor to taste
Instructions
- 1
Heat the garlicky oil in a large Dutch oven over medium-high heat.
- 2
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 3
Remove the chicken from the pot and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the Kenyan spices and cook for 1 minute, stirring constantly.
- 6
Add the dates, chicken broth, salt, and black pepper to the pot.
- 7
Return the chicken to the pot and bring the mixture to a boil.
- 8
Cover the pot and transfer it to the oven.
- 9
Bake the tagine at 300°F (150°C) for 25-30 minutes, or until the chicken is cooked through.
- 10
Serve the tagine hot, garnished with fresh herbs if desired.