Name: Chicken and fig tagine
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1
Ingredients: 18.20 gm olive oil; 2 x 150g chicken thigh fillets, halved; 600g chicken drumstick; 1 medium red onion, finely chopped; 2 garlic cloves, crushed; 3cm piece fresh ginger, peeled, finely grated; 5.00 gm ground cumin; 1 tsp ground coriander; 1.25 gm ground cinnamon; Pinch saffron threads; 510.00 gm chicken style liquid stock; 100g baby spinach leaves; 125g semi-dried figs, thickly sliced; 375.00 ml couscous; 375.00 gm boiling water; 62.50 ml roughly chopped dry roasted hazelnuts; 82.50 ml fresh coriander leaves, to serve

Chicken and fig tagine

0 Likes

Prep Time:
15 minutes

Cook Time:
55 minutes

Total Time:
70 minutes

Try this exotic Middle-Eastern fig and chicken dish, perfect with or without a tagine.

Ingredients:

18.20 gm olive oil
2 x 150g chicken thigh fillets, halved
600g chicken drumstick
1 medium red onion, finely chopped
3cm piece fresh ginger, peeled, finely grated
5.00 gm ground cumin
1 tsp ground coriander
Pinch saffron threads
510.00 gm chicken style liquid stock
100g baby spinach leaves
125g semi-dried figs, thickly sliced
375.00 ml couscous
375.00 gm boiling water
62.50 ml roughly chopped dry roasted hazelnuts
82.50 ml fresh coriander leaves, to serve

Instructions:

Preheat the oven to 180C/160C fan-forced. Heat half of the oil in a large flameproof casserole dish over medium-high heat. Brown the chicken in batches for 2 to 3 minutes. Transfer to a plate.
Heat the rest of the oil in a pan over medium heat. Add the onion and cook, stirring, for 3 minutes until softened. Stir in the garlic, ginger, cumin, coriander, cinnamon, and saffron, and cook for 1 more minute until fragrant.
Pour in the fragrant stock and bring it to a boil. Gently place the tender chicken back into the pan and cover with a snug lid. Let it bake for 40 minutes, or until the chicken is perfectly cooked. Finally, mix in the vibrant spinach and sweet figs, allowing them to bake uncovered for an additional 5 minutes until the spinach wilts just right.
Place couscous in a heatproof bowl and cover with boiling water. Let it stand for 5 minutes until all the liquid is absorbed. Fluff the couscous with a fork and season with salt and pepper. Sprinkle nuts and coriander over the tagine and serve with the couscous.

We use cookies

Similar Recipes

5-ingredient chicken and fig wellingtons recipe

Prosciutto-Wrapped Chicken with Figs and Goat Cheese

Almond and fig stuffed chicken

Goat’s cheese and fig-stuffed chicken with rocket, blueberry and pumpkin salad

Pecan-and-fig-stuffed turkey breast