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.