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Recipe

Chicken, fig and preserved lemon tagine

This chicken, fig and preserved lemon tagine could brighten even the dreariest of winter evenings. Featuring preserved lemon and dried figs, as well as a stellar lineup of spices, this flavour explosion will have you coming back for more.

By Emma Boyd
  • 1 hr cooking
  • Serves 6
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Ingredients

  • 3 tbsp olive oil
  • Size 16 organic chicken, jointed (see tips); or 6 bone-in chicken thighs
  • 1 large red onion, quartered then finely sliced
  • 6 cloves garlic, finely sliced
  • 1 cinnamon quill
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground nutmeg
  • 1 tbsp honey
  • 6 tbsp finely chopped preserved lemon
  • 6 dried figs, quartered
  • 250 ml water
  • Flat-leaf parsley, to serve
  • Toasted flaked almonds, to serve

Method

  • 1
    Heat 1 Tbsp of oil in a large, heavy-bottomed pot (with a tight-fitting lid) on medium heat and brown chicken pieces. Do this in batches if necessary. Remove from pan and set aside.
  • 2
    Heat the remaining oil in the same pot and sauté the onion and garlic until soft and translucent.
  • 3
    Return chicken to pot along with the remaining ingredients (except garnishes). Bring to the boil then reduce the heat, cover and simmer gently for 35-40 minutes or until the chicken is cooked through.
  • 4
    Serve garnished with parsley and toasted almonds.

Notes

If you have never jointed a chicken then do give it a go. It is a very cost-effective way of buying chicken and you're left with a carcass which you can then turn into chicken stock. If figs are not your thing then substitute with dates or prunes. If you are finding it hard to find preserved lemons then use 15-20 good-quality green or black pitted olives instead; add them whole.

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