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Chicken, date and pumpkin tagine

Chicken, date and pumpkin tagine

Total Time
1 hr 15 min
15 min
1 hr
Stewed dates and pumpkin gives this Moroccan-style chicken casserole a lovely sweetness and texture.


Olive oil

1 tbs

Chicken thigh, skinless, raw

8 large, fat trimmed, halved fillets

Brown onion

2 medium, cut into wedges


6 clove(s), crushed

Moroccan seasoning

1 tbs

Chicken stock

2 cup(s)

Canned chickpeas, rinsed and drained

800 g, 2 x 400g cans


1200 g, peeled, cut into chunks

Fresh dates

8 individual, halved, seeded

Lemon juice

1 tbs

Fresh coriander

½ cup(s), leaves


  1. Heat half the oil in a large heavy-based saucepan over high heat. Season the chicken with salt and pepper and cook, in 3 batches, for 4 minutes or until well browned. Set aside.
  2. Heat the remaining oil in the same pan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Stir in the garlic and spice mix and cook for 1 minute or until fragrant. Add the stock. Return the chicken to the pan with the chickpeas and half the pumpkin. Bring to the boil. Reduce heat and simmer, covered, for 20 minutes. Stir through the remaining pumpkin and date. Cook for a further 20 minutes or until the chicken is cooked and the pumpkin is tender.
  3. Stir in the lemon juice. Top with coriander to serve.


SERVING SUGGESTION: Steamed green beans.TIP: Mix it up – use 700g of pork shoulder instead of chicken and swap the dates for prunes. Cook the pork for 1 hour before adding the remaining pumpkin and prunes to make sure it’s tender.