Palace Garden

Here’s the tagine recipe I promised. Ras-el-Hanout is a mixture of galangal, rosebuds, black pepper, ginger, cardamom, cayenne, allspice, lavender, cinnamon, coriander, mace, nutmeg, and cloves.  The aroma is intoxicating.

Chicken Date Tagine

1 1/2 lb chicken pieces
4 tablespoons olive oil
1 large onion, chopped
2 large garlic cloves, crushed
1 teaspoon Ras-el-Hanout seasoning
1 teaspoon white cumin seeds
2 bay leaves
2 cups chicken broth
12 dates, pitted and halved
4 tablespoons whole blanched almonds
2 tablespoons honey

Heat oil in a large saucepan. Add onion, garlic, Ras-el-Hanout and cumin seeds. Saute, stirring, 15 minutes. Add bay leaves and broth. Simmer uncovered 30 minutes. Add chicken and mix well. Cover and simmer for another hour, adding a little broth if necessary. Add dates, almonds, and honey; mix well and simmer 15 more minutes. Remove bay leaves. Serve over rice or couscous.