Chicken and Fig Tagine

Having a tagine, or tajine, was always a lofty dream for us—it is a piece of cookware historically from North Africa, and is super cool looking. If you’d like a more in depth review of its history and use, check this out. Imagine our surprise when we received one for Christmas, and our dreams came true. We hadn’t asked for one, but it’s had good use since. You can use a tagine on your cooktop as well as in the oven, and it’s a great conversation piece when hosting dinner.

Do not fear, those of you who are tagine-less, you can cook similarly in a covered dutch oven or crock pot. There is some magic lost in the appearance and cooking process (the conical shape of the tagine collects and condenses steam back down the center), but you’ll still be able to enjoy this recipe. That said, if this is the impetus to go buy a tagine, DO IT! We guarantee you’ll enjoy this new way of making food at home.

Ingredients
4 chicken thighs
Pinch of salt
Pinch of pepper
2 tablespoons extra virgin olive oil
1 large Spanish onion chopped
4 large garlic cloves, pressed
1 teaspoon ground ginger
1 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 C water
Finely grated zest of 1 lemon
juice of 1 lemon
1 lb (30 count) fresh figs, quartered
3 sprigs parsley, leaves only, coarsely chopped
Fresh fig halves for garnish

Method

Season chicken with salt and pepper. Seer on both sides (about 3 min each) over medium high heat in tagine. Set aside.

Reduce heat to medium. Add onions. Sauté until soft. Add garlic, seasonings, until everything is golden brown (2-3 min).

Add chicken back in, top with figs, pour in water, sprinkle lemon zest on top, cover and cook for 30 minutes.

Add lemon juice, mix.

Garnish with parley.