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
Directions
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.
