Ingredients
Method
1.Dry-fry nuts in tagine or flameproof casserole dish until browned lightly. Remove from tagine.
2.Combine chicken and cumin seeds with half the ginger and half the cinnamon in large bowl.
3.Heat oil in same tagine, cook chicken, in batches, until browned. Remove from tagine. Reserve 1 tablespoon pan drippings, discard remainder.
4.Heat reserved pan drippings in same tagine, stir onion until soft. Add saffron and remaining ginger and cinnamon, cook, stirring, about 2 minutes or until fragrant. Return chicken to tagine with stock, bring to the boil. Reduce heat, simmer, covered, about 30 minutes or until chicken is cooked.
5.Remove chicken from tagine, cover to keep warm. Add honey to tagine, simmer, uncovered, about 10 minutes or until sauce is browned and thickened slightly.
6.Meanwhile, place figs, cut-side up, on a baking (parchment) paper lined oven tray, sprinkle with sugar. Cook under preheated grill (broiler) about 5 minutes or until browned lightly.
7.Return chicken to tagine with spinach, simmer, covered, until heated through. Season to taste.
8.Serve tagine topped with figs, sprinkle with nuts and parsley.
