Tagine of Chicken with Figs and Dates
Recipe type: Main
Cuisine: Mediterranean
  • 4 to 5 chicken thighs (bone in)
  • 2 tsp. cumin, ground
  • 1 tsp. paprika, ground
  • 1 tsp. black pepper, crushed
  • 1 tsp. salt
  • 3 Tbs. olive oil
  • 1 large red onion, sliced
  • ½ large white onion, chopped
  • 4 garlic cloves, chopped
  • 1 tsp. coriander, ground
  • 2 tsp. cinnamon
  • ¾ to 1 cup chicken broth (hot)
  • ½ cup figs, halved
  • ½ cup dates, halved
  • ½ to ¾ cup slivered almonds
  1. Combine cumin, paprika, pepper and salt in a bowl. Rub mixture over chicken thighs, loosening the chicken skin to ensure that the rub coats flesh of chicken beneath. Set aside, refrigerated for at least 1 to 2 hours, preferably overnight.
  2. Heat tagine over medium flame. Add oil, garlic, and onions. Cook uncovered until softened. Add coriander, cinnamon, and broth to tagine, cover and cook until onions caramelize.
  3. Arrange chicken in a circular pattern in the tagine, cover and cook over medium to medium low for about 30 minutes. Turn or flip chicken. Add the dates and figs.
  4. Remove excessive fluid and reduce in a small saucepan to form a thickened sauce. Return sauce to the pan and continue cooking another 30 minutes. Remove and reduce additional fluid if required. Add almonds immediately prior to serving.
Recipe by Rainy World Kitchen at http://rainyworldkitchen.net/tagine-of-chicken-with-figs-and-dates/