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Photo of Chicken and fig tagine by WW

Chicken and fig tagine

Total Time
1 hr 20 min
15 min
1 hr 5 min
A handful of dried fruit and a sprinkle of spice gives a simple chicken dish some Moroccan magic.


Whole chicken

630 g, (Buy 1.4kg)

Olive oil

1 tbs

Brown onion

1 medium

Red capsicum

1 large


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


2 tsp

Fresh coriander

½ cup(s)


  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.


SERVING SUGGESTION: Steamed English spinach, plus wholemeal couscous.