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Preparation time: |
10 mins |
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Cooking time: |
4 or 8 hours |
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Serves: |
4 |
Ingredients
- ½ bottle Beerenberg African Spice Taka Tala Sauce & Marinade
- 1.25 litres chicken stock
- 8 chicken thighs, each cut into three pieces
- 1 medium sweet potato, cut into 1cm disks
- 3 spring onions, sliced, white and green portions separated
- ½ cup roasted almonds, roughly chopped
- ½ cup pitted dates, roughly chopped
Method:
In the slow cooker place the Beerenberg African Spice Taka Tala Sauce & Marinade, chicken stock, chicken thigh, sweet potato, white portion of the spring onion and a big pinch of salt. Gently mix to combine. Cook on high for 4 hours or low for 8 hours. To reduce the sauce, remove the lid for the last half hour of the cooking time and turn the heat to high.
Place the tagine in a shallow serving bowl and top with the green spring onion, almonds and dates.
