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.