Friday, 23rd October 2020
RECIPES Article
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This Month's Magazine
CHICKEN & FIGS TAJINE

CHICKEN & FIGS TAJINE

It’s the season for figs!! Try this delicious Moroccan recipe.

INGREDIENTS

  • 1 tablespoon butter ghee, or coconut oil
  • 1 whole chicken 5-pound, cut into 8 pieces
  • 1 medium white onion diced
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 2 tablespoons grated fresh ginger
  • fine sea salt and ground black pepper
  • 4 cups Chicken Broth page 386
  • 1 1/2 cups dried figs about
  • 12 whole figs, halved
  • 1/4 cup chopped fresh cilantro for garnish


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METHOD

  1. Melt the fat in a large stockpot over medium heat, then add the chicken and sauté for 10 minutes, or until browned.
  2. Add the onion, garlic, cumin, coriander, cinnamon, ginger, and a pinch of salt and pepper and sauté the mixture for 5 minutes, or until the onion is translucent.
  3. Add the broth, cover, and bring to a boil. Remove the lid and simmer, uncovered, for 20 minutes. Add the dried figs and continue to simmer the mixture for another  20 minutes, uncovered.
  4. Serve the chicken with the sauce, topped with the cilantro.

SLOW COOKER INSTRUCTIONS: Place all of the ingredients except the cilantro in a slow cooker and cook for 5 to 6 hours on low. Garnish with the cilantro and serve.



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