Chicken and fig tagine
11
Points®
Total time: 1 hr 20 min • Prep: 15 min • Cook: 1 hr 5 min • Serves: 4 • Difficulty: Easy
A handful of dried fruit and a sprinkle of spice gives a simple chicken dish some Moroccan magic.
Ingredients
Whole chicken
630 g, (Buy 1.4kg)
Olive oil
1 tbs
Brown onion
1 medium
Red capsicum
1 large
Garlic
2 clove(s)
Fresh ginger
1 tsp
Ground cumin
1½ tsp
Ground cinnamon
½ tsp
Dried saffron
1 tsp
Chicken stock
1½ cup(s)
Dried fig(s)
75 g
Cornflour
2 tsp
Fresh coriander
½ cup(s)
Instructions
1
Cut chicken into 8 pieces. Heat oil in a large deep saucepan over high heat. Cook chicken, turning, in batches, for 2–3 minutes each side or until browned. Transfer to a plate.
2
Reheat same pan over medium heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Add garlic, ginger, cumin, cinnamon and saffron and cook, stirring, for 1 minute or until fragrant. Add stock and bring to the boil.
3
Return chicken to pan. Reduce heat and simmer, covered, for 20 minutes. Add figs and simmer, uncovered, for 20 minutes or until chicken is cooked through. Combine cornflour with 1 tablespoon water in a small bowl. Gradually stir cornflour mixture into tagine. Cook for 2–3 minutes or until sauce slightly thickens. Sprinkle with coriander and serve with lemon wedges.
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