Chicken and fig tagine
630 g, (Buy 1.4kg)
- 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.
- 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.
- 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.