Chicken And Fig Tagine
18 ingredients
5 steps
Ingredients
- 2 tbsp flour
- 4 None bone-in chicken breasts (about 2 lbs)
- 2 tbsp olive oil
- 1 large red onion, thinly sliced
- 2 cloves garlic, crushed
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- None None Pinch saffron threads
- 3/4 cup chicken stock
- 1 tbsp honey
- 10 oz spinach, trimmed and coarsely shredded
- 6 medium fresh figs, halved
- 1 tsp sugar
- 2 tbsp coarsely chopped fresh flat-leaf parsley
- 2 tbsp coarsely chopped fresh cilantro
- 1/2 cup roasted unsalted pistachios, coarsely chopped
Directions
-
1Season flour in large bowl. Add chicken; toss to coat in flour. Shake off excess. Heat half the oil in 6-quart pressure cooker. Cook chicken, in batches, until browned. Remove from cooker.
-
2Heat 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 stabilize pressure; cook 15 mins.
-
3Release pressure using the quick release method; remove lid. Remove chicken; cover to keep warm. Stir spinach into cooker; season to taste.
-
4Place figs, cut-side up, on baking pan. Sprinkle with sugar. Cook under preheated broiler about 5 mins or until lightly browned.
-
5Return chicken to cooker; simmer, uncovered, until heated through. Serve tagine with figs; sprinkle with herbs and nuts.
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