Chicken and fig tagine
Chicken and fig tagine - a delicious 30-minute dinner idea from Women's Weekly Food that serves 4. Perfect for a quick weeknight meal.
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Cooking tools:
- Pressure cooker
- Mixing bowl
- Stove
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 2 tablespoons plain (all-purpose) flour
- 4 (1kg) single chicken breasts on the bone
- 2 tablespoons olive oil
- 1 large_piece (300g) red onion, sliced thinly
- 2 cloves garlic, crushed
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- pinch saffron threads
- 3/4 cup (180ml) chicken stock
- 1 tablespoon honey
- 315 grams spinach, trimmed, shredded coarsely
- 6 medium_piece (360g) fresh figs, halved
- 1 teaspoon caster (superfine) sugar
- 2 tablespoons fresh flat-leaf parsley, coarsely chopped
- 2 tablespoons coriander (cilantro)
- 1/2 cup (70g) roasted unsalted pistachios, coarsely chopped,
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