1 teaspoon Oil, olive, salad or cooking
2 lbs Chicken thighs
1 small Onion
chopped
2 teaspoons ground turmeric
1 teaspoon Cumin, ground
1 cube Maggi Vegetable Stock
1 can Diced Tomatoes
2 tablespoons Maggi Masala Chilli Sauce
2 Carrots
diced
1/3 cup Dates, medjool
2/3 cup green olives
3/4 cup Couscous, dry
Instructions
Preheat oven to 180°C/ 160°C fan forced. Heat half the oil in a large flameproof casserole dish over medium-high heat. Add chicken and cook 2-3 minutes each side or until golden; remove from pan; cover and keep warm.
Heat remaining oil in same dish; add onion, and cook over low heat, stirring occasionally, for 2-3 minutes or until the onion is soft. Add turmeric and cumin, and stir to coat.
Add combined stock, tomatoes and MAGGI Masala Chilli Sauce. Bring to boil; return chicken to pan with carrots and dates. Cover and bake for 30 minutes or until chicken is tender and cooked through. Stir in green olives. This chicken tagine is great topped with coriander, and served with couscous.