Name: Chicken and fig tagine
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 kilogram chicken thigh fillets, chopped coarsely; 1 medium_piece (170g) red onion, chopped finely; 1 (150g) stalk celery, trimmed, chopped coarsely; 2 clove garlic, crushed; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon ground turmeric; 2 cup (500ml) chicken stock; 3/4 cup (150g) dried figs, sliced thickly; 1 medium_piece red capsicum (bell pepper) (200g), chopped coarsely; 1 teaspoon lemon rind, finely grated; 1/4 cup fresh coriander (cilantro), coarsely chopped; 1/4 cup (35g) unsalted pistachios, coarsely chopped roasted

Ingredients

1 tablespoon olive oil

1 kilogram chicken thigh fillets, chopped coarsely

1 medium_piece (170g) red onion, chopped finely

1 (150g) stalk celery, trimmed, chopped coarsely

2 clove garlic, crushed

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

2 cup (500ml) chicken stock

3/4 cup (150g) dried figs, sliced thickly

1 medium_piece red capsicum (bell pepper) (200g), chopped coarsely

1 teaspoon lemon rind, finely grated

1/4 cup fresh coriander (cilantro), coarsely chopped

1/4 cup (35g) unsalted pistachios, coarsely chopped roasted

Method

1.Heat oil in large saucepan; cook chicken, in batches, until browned. Remove from pan.

2.Add onion, celery, garlic and spices to same pan; cook, stirring, until onion softens.

3.Return chicken to pan; stir to coat in spice mixture. Add stock; bring to the boil. Reduce heat; simmer, covered, about 30 minutes or until chicken is almost cooked.

4.Add fig, capsicum and rind to pan; simmer, uncovered, about 15 minutes or until sauce thickens slightly. Stir in fresh coriander; serve tagine sprinkled with nuts.

Recipe is suitable to freeze at the end of step 3.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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