Main Course
Chicken Tagine with Figs and Honey
About this dish
A sweet-savory Moroccan tagine that pairs tender chicken with caramelized figs and honey-laced saffron broth. This dish captures the essence of Moroccan hospitality, where bold spices mingle with fruit for a surprising, comforting meal.
Ingredients
UK and US measurements are both included for every recipe.
Chicken pieces (thighs and drumsticks), skin-on, bone-in
protein1.5 kg
Imperial measurement: 3.3 lbs
Dried figs, halved
fruit200 g
Imperial measurement: 1 1/4 cups
Honey
other3 tbsp
Olive oil
fat2 tbsp
Onions, thinly sliced
vegetable2 medium
Garlic cloves, minced
vegetable4 cloves
Fresh ginger, grated
spice1 tbsp
Saffron threads
spice1/2 tsp
Ground cinnamon
spice1 tsp
Ground cumin
spice1 tsp
Ground coriander
spice1 tsp
Freshly ground black pepper
spice1/2 tsp
Salt, to taste
seasoning1 1/2 tsp
Chicken broth, low-sodium
liquid500 ml
Imperial measurement: 2 cups
Lemon juice
other1 tbsp
Toasted almonds, for garnish
other1/4 cup
Sesame seeds, toasted, for garnish
other1 tbsp
Fresh parsley, chopped
herb2 tbsp
Method
Bloom saffron
5 minutesIn a small bowl, soak saffron threads in 2 tablespoons of warm water. Set aside.
Season chicken
5 minutesSeason chicken pieces generously with salt and pepper on all sides.
Brown chicken
10 minutesIn a large tagine or Dutch oven, heat olive oil over medium-high heat. Add chicken in a single layer (work in batches if necessary). Brown on both sides until golden, about 4-5 minutes per side. Transfer chicken to a plate and set aside.
Sauté aromatics
7 minutesIn the same pot, reduce heat to medium. Add onions and sauté until softened, about 5 minutes. Add garlic, ginger, cumin, coriander, and cinnamon, and cook for 1-2 minutes until fragrant.
Add honey and liquids
3 minutesStir in honey, saffron with its soaking water, and chicken broth. Scrape up any browned bits from the bottom. Bring to a simmer.
Return chicken
45 minutesAdd chicken pieces back to the pot, nestling them into the liquid. Cover and let simmer gently over low heat for 45 minutes.
Add figs
15 minutesAdd dried figs to the pot, pressing them slightly into the sauce. Continue to simmer, uncovered, for another 15 minutes until the figs are plump and the sauce has thickened slightly.
Finish and season
2 minutesStir in lemon juice. Taste and adjust seasoning with salt and pepper if needed.
Garnish and serve
2 minutesServe hot, garnished with toasted almonds, sesame seeds, and fresh parsley.
Equipment
- Tagine pot or Dutch oven
- Chef's knife
- Cutting board
- Large skillet
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
Nutrition facts
Tips
- If you don't have a tagine, a heavy-bottomed Dutch oven works perfectly and retains heat evenly.
- For a milder sweetness, reduce the honey to 2 tablespoons, and for a richer sauce, let it simmer a bit longer until it reaches your desired consistency.
- Toasting the almonds and sesame seeds in a dry pan over medium heat for a minute intensifies their flavor and adds a nice aroma.
Serving suggestions
- Serve this tagine with fluffy couscous or warm crusty bread to soak up the aromatic sauce.
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Recipe by
Leila Amrani
Specialises in Moroccan cuisineLeila makes pastilla with pigeon (the traditional way) but also a vegan version with jackfruit. She is a diplomat.
Describe yourself in three words: Flaky, sweet-savory, diplomatic.