Sweetly spicy, this week-night supper requirements little preparation and cooks in 1 pot.
2 Tbsp olive oil
8 hen thighs, pores and skin eliminated
1 massive onion (or 2 medium), lower into quarters or sixths
2 garlic cloves, sliced thinly
4 cm piece of ginger, peeled and sliced thinly
14 compact figs
2 tsp ground cumin
1 tsp ground fennel seeds
1 tsp ground coriander
½ tsp ground cinnamon
1 cup hen inventory
Salt and pepper to taste
Coriander leaves garnish marries superbly
Peel off the skin from the chicken thighs and discard.
Blend the ground cumin, fennel, coriander and cinnamon and sprinkle liberally more than both of those sides of the thighs.
Oil the bottom of a tagine and place the chicken thighs all close to the edges and one in the centre.
Lower the onion into wedges and force them amongst the thighs.
Sprinkle the sliced ginger and garlic all more than.
Trim the stems off the figs and tuck them in concerning the thighs and onions, with the minimize aspect experiencing up. I utilised late-year red (Parisian/Evita) figs, which are subtly sweet and acquire the Moroccan spicing completely.
Period with salt and pepper to flavor and pour the chicken inventory about.
Put the lid on the tagine and bake in a preheated 180℃ oven for 50 minutes to an hour. If there is also substantially liquid at the conclude, spoon it into a saucepan, reduce it down and provide it on the plate. Serve with couscous. Garnish with chopped coriander leaves, the flavour of which provides a lovely finish to the effects of the dish. DM/TGIFood
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