This main course was truly sensational. A really delicious and intriguing flavour. I had no idea how well chicken and figs would compliment each other and was very surprised just how unified this dish turned out. It was really simple to make, like most tagines and pretty much took care of itself. I’ll be making this again soon.
800g chicken thighs
2 onions (sliced)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon saffron threads (crumbled)
1 teaspoon salt
freshly ground black pepper
1 tablespoon honey
6 small figs (halved)
60g slithered almonds
Heat the butter in a tagine or stove top casserole pan over a moderate/low heat. Add the onions, stir and cover. Cook for for 10 minutes, stirring occasionally until they begin to turn brown. Add the cinnamon, ginger and saffron and stir briefly until aromatic. Add the chicken and cook for 4-5 minutes until lightly browned. Pour in 300ml water and season with the salt and pepper. Cover and let it simmer on low for 30 minutes. Remove the lid, and simmer for 10 more minutes.
Stir in the honey then press the figs, cut side down into the sauce. Simmer uncovered for 5 minutes until the figs are soft but not falling apart. Check for seasoning then remove from the heat.
Dry fry the almond slithers for a few minutes until golden brown on all sides.
Sprinkle over all the almonds and a little parsley and serve hot with rice or vegetable or indeed just bread.