Chicken and fig tagine

Recipes / Meat

Whether you have a tagine or not, this middle-eastern fig and chicken recipe is one to try.

Recipe «Chicken and fig tagine» presented in category Recipes / Meat, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 2 x 150g chicken thigh fillets, halved, 4 chicken drumsticks, 1 medium red onion, finely chopped, 2 garlic cloves, crushed , 3cm piece fresh ginger, peeled, finely grated, 2 tsp ground cumin, 1 tsp ground coriander , 1/2 tsp ground cinnamon, Pinch saffron threads, 2 cups Massel chicken style liquid stock, 100g baby spinach leaves, 125g semi-dried figs, thickly sliced, 1 1/2 cups couscous, 1 1/2 cups boiling water, 1/4 cup roughly chopped dry roasted hazelnuts.

Ingredients:

  • 1 tbsp olive oil 
  • 2 x 150g chicken thigh fillets, halved 
  • 4 chicken drumsticks 
  • 1 medium red onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 3cm piece fresh ginger, peeled, finely grated 
  • 2 tsp ground cumin 
  • 1 tsp ground coriander 
  • 1/2 tsp ground cinnamon 
  • Pinch saffron threads 
  • 2 cups Massel chicken style liquid stock 
  • 100g baby spinach leaves 
  • 125g semi-dried figs, thickly sliced 
  • 1 1/2 cups couscous 
  • 1 1/2 cups boiling water 
  • 1/4 cup roughly chopped dry roasted hazelnuts 
  • 1/3 cup fresh coriander leaves, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.