Chicken & Fig Tagine

A taste of North Africa


  • 1 tbsp olive oil
  • 1kg boneless chicken thighs, chopped coarsely
  • 1 medium red onion, chopped finely
  • 1 stick celery, chopped coarsely
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground tumeric
  • 500ml chicken stock
  • 150g dried figs, sliced thickly
  • 1 medium red pepper, chopped coarsely
  • 1 tsp finely grated lemon rind
  • 3 tsp fresh coriander, coarsely chopped
  • 35g roasted, unsalted pistachios, coarsely chopped


  1. Heat oil in large saucepan and cook the chicken in batches until browned, then remove from the pan.
  2. Add the onion, celery, garlic and spices to the pan then cook, stirring, until the onion softens.
  3. Return chicken to pan stir to coat in the spice mixture. Add stock and bring to the boil.
  4. Transfer to a tagine on a heat diffuser. Reduce heat and simmer, covered, about 30 minutes or until chicken is almost cooked.
  5. Add the figs, pepper and lemon rind to the tagine simmer, uncovered, for about 15 minutes or until sauce thickens slightly.
  6. Stir in the fresh coriander and sprinkle with nuts before serving.