Allow the chicken to cook over low heat for about 45 minutes, checking occasionally to ensure the broth is not reducing too quickly.
The soothing sound of simmering fills the kitchen, a reminder of the slow, deliberate pace of this dish.
After 45 minutes, add the dates and almonds to the tagine, stirring gently to incorporate them into the sauce.
The dates add a sweetness that perfectly balances the savory spices, while the almonds provide a satisfying crunch.
Continue to cook for another 20 minutes, allowing the flavors to meld and the chicken to become tender.
This is where patience pays off; the longer the chicken cooks, the more flavorful it becomes.
Check the seasoning, adding salt and pepper to taste.
Remove the tagine from the heat, letting it rest for a few minutes before serving.
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