Chicken, Fig and Walnut Tagine with Ginger
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Ingredients
- 8 chicken thighs, bone-in
- 1 onion, sliced
- 1 tbsp fresh ginger, grated
- 2 garlic cloves
- 1 tsp ground cinnamon
- 6 fresh figs, quartered
- 50 g walnuts, roughly chopped
- 300 ml chicken stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 692 kcal
- Protein
- 46.2 g
- Carbohydrate
- 16.5 g
- of which sugars
- 14.6 g
- Fat
- 48.2 g
- of which saturates
- 10.9 g
- Fibre
- 4 g
- Salt
- 1.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the chicken thighs on both sides, then lift out onto a plate.
- 2
Cook the onion in the same pan for 6 minutes until soft, then stir in the fresh ginger, garlic and ground cinnamon and cook for 1 minute.
- 3
Return the chicken to the pan with the chicken stock, cover and simmer gently for 30 minutes.
- 4
Add the fresh figs and cook uncovered for a further 10 minutes, until the chicken is cooked through with no pink remaining and the sauce has thickened slightly.
- 5
Scatter with the walnuts and serve hot.
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