Chicken Tagine with Chickpeas & Fresh Figs

Ingredients

• 800 gChicken thighs or legs, skin on
• 200 gCanned chickpeas, drained
• 150Dried figs, halved
• 3 tbspOlive oil
• 1Large onion, sliced
• 4Garlic cloves, minced
• 1 tbspFresh ginger, grated
• 1.5 tspGround cumin
• 1 tspSweet paprika
• 0.5 tspGround cinnamon
• 0.25 tspGround cloves
• 1 tbspTomato paste
• 400 mlChicken broth
• 1Bay leaf
• 6 gGreen olives, pitted
• 1 tspSalt
• 0.5 tspBlack pepper
• 3 tbspFresh cilantro, chopped
• 2 gFresh parsley, chopped

Instructions

1. 1

   Brown chicken: Heat olive oil in a large tagine or heavy pot over medium-high heat. Brown chicken thighs skin-side down for 4–5 minutes, then flip and brown the other side. Remove and set aside.

2. 2

   Cook aromatics and spices: Add sliced onion to the pot and cook until softened, about 5 minutes. Add minced garlic, grated ginger, ground cumin, sweet paprika, ground cinnamon, and ground cloves. Cook until fragrant, about 1–2 minutes.

3. 3

   Deglaze: Stir in tomato paste and cook for 1 minute. Add chicken broth and scrape up any browned bits.

4. 4

   Add chicken and chickpeas: Return chicken to the pot along with bay leaf, green olives, drained chickpeas, salt, and black pepper. Bring to a simmer.

5. 5

   Simmer chicken: Cover and simmer gently for 30–35 minutes until chicken is cooked through and tender.

6. 6

   Add figs: Add halved dried figs and simmer uncovered for another 10–15 minutes until figs are plump and sauce has thickened slightly.

7. 7

   Finish and serve: Garnish with fresh cilantro and parsley. Serve hot from the tagine.