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Chicken tagine with toasted almonds and baby figs

  • 6-8
Chicken tagine with toasted almonds and baby figs

This is a speciality of Marakesh in the Middle East. Chicken thighs are the tastiest joint of a chicken and should be available boned at most supermarkets. To keep them in a nice shape, secure each portion with a wooden skewer while cooking. (Remember to remove the skewer before serving). Use figlets or baby figs as they stay whole in the dish.


  • 12 boneless chicken thigh pieces
  • ½ cup seasoned flour
  • 3 tablespoons olive oil
  • 500 grams butternet pumpkin
  • 2 onions
  • 3 cloves garlic or 1 teaspoon minced garlic
  • ½ teaspoon each of turmeric, ground cumin and ground ginger
  • a few threads of saffron
  • ¼ teaspoon ground cinnamon
  • 2 cups chicken stock
  • 250 gram packet figlets
  • 1 cup toasted almonds


  1. Dust the chicken pieces well with the seasoned flour.
  2. Heat the olive oil in a frying pan and brown the chicken pieces on all sides until lightly golden.
  3. Slice the pumpkin into 1cm rounds (cut the larger ones into half circles if necessary). Place in the base of a casserole dish. Arrange the chicken pieces on top.
  4. Peel and slice the onions. Chop the garlic. Add these to the pan with all the psices and cook until the spices are fragrant and the onion is slightly wilted. Pour in the chicken stock and bring to the boil.
  5. Pour the sauce over the chicken and throw in the figlets. Cover and simmer at 160ºC for about 45 minutes until cooked and tender. Add the almonds and simmer for a further 5 minutes. Serve over couscous.

Cooks Tips

Variations - Try using dates or prunes in place of the figlets or pork or lamb pieces in place of the chicken pieces. Or try varying the quantities of the spices you use.

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