Chicken and fig tagine

  • 30 mins cooking
  • Serves 4
  • Print


Chicken and fig tagine
  • 2 tablespoon plain (all-purpose) flour
  • 4 (1kg) single chicken breasts on the bone
  • 2 tablespoon olive oil
  • 1 large_piece (300g) red onion, sliced thinly
  • 2 clove garlic, crushed
  • 2 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • pinch saffron threads
  • 3/4 cup (180ml) chicken stock
  • 1 tablespoon honey
  • 315 gram spinach, trimmed, shredded coarsely
  • 6 medium_piece (360g) fresh figs, halved
  • 1 teaspoon caster (superfine) sugar
  • 2 tablespoon fresh flat-leaf parsley, coarsely chopped
  • 2 tablespoon coriander (cilantro)
  • 1/2 cup (70g) roasted unsalted pistachios, coarsely chopped,


Chicken and fig tagine
  • 1
    Season flour in large bowl, add chicken, toss to coat in flour. Shake off excess. Heat half the oil in 6-litre (24-cup) pressure cooker, cook chicken, in batches, until browned. Remove from cooker.
  • 2
    Heat remaining oil in cooker, cook onion, garlic and spices, stirring, until onion softens. Return chicken to cooker with stock and honey, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 15 minutes.
  • 3
    Release pressure using the quick release method, remove lid. Remove chicken, cover to keep warm. Stir spinach into cooker, season to taste.
  • 4
    Place figs, cut-side up, on oven tray, sprinkle with sugar. Cook under preheated grill (broiler) about 5 minutes or until browned lightly.
  • 5
    Return chicken to cooker, simmer, uncovered, until hot. Serve tagine with figs, sprinkle with herbs and nuts.


If you have an electric pressure cooker you won't need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer's instructions before using. Recipe suitable to freeze without figs.

More From Women's Weekly Food