Whether you have a tagine or not, this middle-eastern fig and chicken recipe is one to try.
- Preheat oven to 180C/160C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes or until browned. Transfer to a plate.
- Heat remaining oil in pan over medium heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic, ginger, cumin, coriander, cinnamon and saffron. Cook, stirring, for 1 minute or until fragrant.
- Add stock. Bring to the boil. Return chicken to pan. Cover with lid. Bake for 40 minutes or until chicken is cooked through. Add spinach and figs. Bake, uncovered, for 5 minutes or until spinach wilts.
- Meanwhile, place couscous in a heatproof bowl. Add boiling water. Cover. Stand for 5 minutes or until liquid has absorbed. Fluff couscous with a fork. Season with salt and pepper. Sprinkle tagine with nuts and coriander. Serve with couscous.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set