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

  1. 1
    Season 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.
  2. 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 stabilize pressure; cook 15 mins.
  3. 3
    Release pressure using the quick release method; remove lid. Remove chicken; cover to keep warm. Stir spinach into cooker; season to taste.
  4. 4
    Place figs, cut-side up, on baking pan. Sprinkle with sugar. Cook under preheated broiler about 5 mins or until lightly browned.
  5. 5
    Return chicken to cooker; simmer, uncovered, until heated through. Serve tagine with figs; sprinkle with herbs and nuts.

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