Chicken Tagine with Dates

I had an abundance of dried dates leftover from baking some sticky date puddings. After an extensive amount of Pinterest-ing and Google-ing, I decided to give chicken tagine a go with a few modifications of my own based on what I had available in my pantry.

IMG_0886Yes, this blog tends to be leaning on the dessert side but I thought I’d branch out today.

IMG_0897I had this spice mix in the pantry but you can use any Moroccan spice mix you can get your hands on with this recipe.

Chicken Tagine with Dates


3 tablespoons Moroccan spice mix
6 chicken drumsticks
3 tablespoons oil
1 tablespoon minced garlic
2 onions, diced
1 1/2 cups chicken stock
2 tablespoons sugar
Salt to taste
1 can diced tomatoes
1 can chickpeas
1/2 cup dried dates
1/4 cup walnuts
Coriander to garnish


  1. Heat oil in frying pan.
  2. Coat drumsticks in spice mix and fry for 1-2 minutes each side. Remove from pan.
  3. Saute onions and garlic in oil. Add in chicken stock, tomatoes and drumsticks and leave to simmer for 20 minutes, or until drumsticks are cooked through. Season with sugar and salt to taste.
  4. Add in chickepeas and dried dates and continue to simmer for another 5 minutes.
  5. Remove from heat. Serve with chopped walnuts and coriander.
  6. Serve with couscous or rice.

IMG_0894I really enjoyed making this – as I mentioned before, I usually expend my energies on dessert items so this is very different for me. Hope to pursue more savoury cooking soon.


Cornflake Chicken Bites

I bought an entire box of cornflakes to adore my sweet corn macarons and it is only natural that I now work at using the box up before they go stale. Sure, I could eat cornflakes like a normal person for breakfast with milk. But I like to do things with my food. And so here it goes – cornflake chicken bites.

Recipe as follows:

200g minced meat of choice (I choose chicken)
1 tsp chilli flakes
1 egg yolk
1 tsp sesame oil
1 tsp salt
1 tsp black pepper
3 cups cornflakes, crushed

  1. Preheat oven to 180 Celcius (fan forced).
  2. Mix all of the ingredients together except the cornflakes and shape into balls.
  3. Roll in crushed cornflakes until well coated.
  4. Bake in oven for about 20-25 minutes or until cooked through.
  5. Serve with choice of sauce (I stuck with plain old tomato ketchup).

I really enjoyed eating these – it tastes like a healthier version of KFC’s popcorn chicken with some heat to it from the chilli flakes.  I added some chicken salt after the baking as well but that’s only if you want to be unhealthy.