Gillian's Larder

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Sticky chicky tagine

This dish is a gorgeous, luxurious meal for four: chicken in a sticky tomato, almond and honey sauce. If you can, cook it in a tagine, a north African, cone-topped, oven-to-table casserole that concentrates the flavours. Make sure yours is hob-safe. If you donít have a tagine, use a saucepan on the hob and a casserole in the oven. If you want to be really authentic, serve with couscous and Greek yoghurt.

  • 4 chicken breasts with the skin left on
  • 2 cans chopped tomatoes
  • 2 onions
  • 6 tablespoons olive oil
  • 4 tablespoons honey
  • 2 garlic cloves
  • 2 teaspoons thyme
  • 4 tablespoons toasted, flaked almonds
  • A cinnamon stick
  • Salt and black pepper

Set the oven to heat up to 200C/400F/gas mark 6. Chop the onions finely. Crush the garlic. Heat the oil on the hob in a large tagine or casserole. Fry the chicken gently for 3-4 minutes, turning to make sure it browns all over. Remove the chicken.

Fry the onion and the garlic in the tagine for a few minutes, until it is soft (but not browned). Add the tomatoes, the honey and the thyme, and let it cook and thicken, stirring gently. Add most of the almonds and the cinnamon stick. Put the chicken back in the tagine. Season with salt and pepper.

Put the lid on the tagine and transfer it to the oven. Pour yourself a glass of white wine. Let the tagine simmer for 45 minutes. Check that the chicken is properly cooked. Serve in the tagine with the rest of the flaked almonds sprinkled over. Offer your guests some white wine.

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I'd love to hear how you get on! You can email me at: gillian@

Good luck!