Tagine of Poussins with Dates and Orange Flower Water

Dates and almonds are probably the most ancient culinary combination in Arab cuisines, married in sweet dishes or with lamb and chicken. For this type of tagine, the small birds can be cooked on top of the stove or in the oven. Quail, partridge, pheasant or pigeon can be used instead of poussins, if you like. Served with a Moroccan salad and couscous, this makes a lovely dinner party dish.