Name: Chicken and fig tagine
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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,

Ingredients

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,

Method

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.
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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