Chicken tagine with figs and walnuts

  • 1 hr 10 mins cooking
  • Serves 6
  • Print


Chicken tagine with figs and walnuts
  • 1/2 cup (55g) roasted walnuts, coarsely chopped
  • 4 (600g) chicken drumsticks
  • 4 (800g) chicken thigh cutlets
  • 2 teaspoon cumin seeds
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 1 large_piece (300g) red onion, sliced thickly
  • saffron threads
  • 1 1/2 cup (375ml) chicken stock
  • 1 tablespoon honey
  • 6 medium_piece (360g) fresh figs, halved
  • 1 teaspoon white sugar
  • 45 gram baby spinach leaves
  • 1/4 cup fresh flat-leaf parsley, finely chopped


Chicken tagine with figs and walnuts
  • 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.

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