Chicken and Fig Tagine

95%

Servings

4-6

Prep

20 min

Cook

1 hr 30 min

Vote

Like 20

Ingredients

  • 1 tbsp ‏Olive oil
  • 2 x 150 grams ‏Chicken thigh fillets, halved
  • 4 (600 grams) ‏Chicken drumsticks
  • 1 ‏Medium red onion, finely chopped
  • 2 ‏Garlic cloves, crushed
  • 3 cm piece ‏Gresh ginger, peeled, finely grated
  • 2 tsp ‏Ground cumin
  • 1 tsp ‏Ground coriander
  • 1/2 tsp ‏Ground cinnamon
  • 1 pinch ‏Saffron threads
  • 2 cups ‏Chicken stock
  • 100 grams ‏Baby spinach leaves
  • 125 grams ‏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
  1. Preheat oven to 180°C/160°C 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.
  3. Add garlic, ginger, cumin, coriander, cinnamon and saffron. Cook, stirring, for 1 minute or until fragrant.
  4. Add stock. Bring to the boil. Return chicken to pan. Cover with lid. Bake for 40 minutes or until chicken is cooked through.
  5. Add spinach and figs. Bake, uncovered, for 5 minutes or until spinach wilts.
  6. 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.
  7. Season with salt and pepper.
  8. Sprinkle tagine with nuts and coriander.
  9. Serve with couscous.

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