Rick Stein's chicken and fig tagine - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein’ s chicken and fig tagine By You Magazine - October 27, 2019 I’ve acquired a love of North African food after visiting Tunisia and Morocco a few times, so when I was at Le Palmier restaurant in Marseille I ordered both the couscous and the chicken and fig tagine, though traditionally they’re not supposed to go together. Hence this pairing! James Murphy SERVES 4-6 TAGINE 1 tsp ground ginger 1 tsp ground cinnamon 2 tsp ground cumin 2 tsp ground coriander pinch chilli flakes pinch ground allspice 8 chicken thighs, skin on and bone in 2 tbsp olive oil 1 onion, chopped 2 cloves garlic, chopped 150g ready-to-eat dried figs pinch saffron threads 500ml chicken stock (see the book for homemade) 1 tbsp sesame seeds, toasted 30g flaked almonds, lightly toasted VEGETABLE COUSCOUS 2 carrots 1 sweet potato 1 courgette 1 red pepper, seeded 30g butter 1 onion, sliced 1 tsp ras-el-hanout 5cm cinnamon stick pinch saffron pinch chilli flakes 750ml chicken stock 1/2-1 tsp salt 250g couscous small handful fresh coriander leaves, roughly chopped 1. Mix the spices for the chicken in a bowl. Add the chicken thighs and rub the spices into them, then cover and refrigerate for at least 2 hours. 2. Heat a large tagine or casserole dish with a tablespoon of the oil. Brown the chicken pieces all over, then remove them from the pan. Add the remaining oil and fry the onion and garlic over a medium heat until softened but not browned. Put the chicken back in the pan and add the figs, saffron and chicken stock. 3. Cover with a lid and cook over a low to medium heat for about 40 minutes. If there is too much liquid, continue to cook, uncovered, to reduce. 4. For the couscous, cut the vegetables into 3cm pieces. Melt the butter in a pan and fry the sliced onion with the spices for 4-5 minutes. Add the stock, salt and vegetables, bring to a simmer and cook for 20-25 minutes until the vegetables are tender. Drain and collect the stock in a jug. Keep the vegetables warm. 5. Put the couscous in a bowl and ladle some of the stock – about 500ml, depending on the couscous – over it. Cover and leave the couscous to stand for 5-10 minutes to swell up, then fluff with a fork. Spoon the vegetables over the couscous and add a little extra stock. Garnish with coriander. 6. Sprinkle the chicken tagine with toasted sesame seeds and almonds and serve it with the couscous. Get Rick’ s book with 20 per cent off Rick Stein’s Secret France by Rick Stein will be published on Thursday 31 October by BBC Books, price £26. To pre-order a copy with free p&p for £20.80 until 10 November, visit mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved