Honey and date chicken tagine

This tastes even better if made the day before, as it allows the flavours to become enhanced.

SERVES 4-6

PREPARATION TIME 25 minutes COOKING TIME about

1 hour 20 minutes

1tbsp plain flour l

4 chicken legs l

1tbsp sunflower oil l

1 large onion, finely chopped l

2 garlic cloves, crushed l

1tbsp grated fresh root ginger l

2tsp ras-el-hanout spice mix l

600ml hot chicken stock l

Pinch saffron strands l

2tbsp set honey l

Finely grated zest 1 lemon l

1 sweet potato, cubed l

50g pitted dates, roughly chopped l

30g toasted flaked almonds l

1tbsp each freshly chopped l mint and coriander

1 Preheat oven to 180°C (160°C fan) mark 4. Put the flour and some seasoning in a plastic bag with the chicken and shake to coat.

2 Heat the oil in a casserole or heavy-based ovenproof pan over medium heat. Add the chicken, reserving any flour left in the bag, and brown all over. Remove to a plate and set aside.

3 Spoon off any excess fat, leaving 1tbsp in the pan. Add onion with a pinch of salt and cook for 10min, stirring occasionally, until softened. Add the garlic, ginger and ras-el-hanout and cook for 1min. Stir in any leftover flour and cook for another min. 4 Gradually stir in the stock, followed by the saffron, honey and lemon zest. Season with black pepper. Bring to the boil, return chicken to pan and cover with a lid. Transfer to the oven and cook for 20min, then stir in the sweet potato and dates. Return to the oven to cook for a further 25min.

5 Remove the chicken, vegetables and dates to a serving dish with a slotted spoon, cover and keep warm. Put the pan over high hob heat and bubble the sauce until reduced and syrupy. Check seasoning. Pour the sauce over the chicken and scatter with almonds and chopped herbs. Serve.