Chicken, fig and kumara tagine

This low-calorie tagine conjures up distant lands with the aromas of coriander, garlic, cinnamon, cumin and ginger. We love the plump figs and juicy chicken that falls off the bone and know you will too.

Serves: 4

Time to make: 45 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

1 tablespoon olive oil
600g chicken thigh fillets, trimmed, cut into 2cm cubes
1 large red onion, finely chopped
2 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
1 ½ teaspoons ground cumin
1 teaspoon ground coriandercilantroX
1 cinnamon stick
1 ½ cups (375ml) reduced-salt chicken stock
¼ cup chopped dried figs
400g kumarasweet-potatoX, peeled, cut into cubes
coriandercilantroX leaves, to garnish
4 cups steamed greens (broccolini and courgettezucchiniX), to serve

Instructions

Stay Awake

1 Heat half of the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 2–3 minutes, or until browned. Transfer to a bowl and set aside.

2 Heat the remaining oil over medium-low heat. Gently fry onion for 3–4 minutes, or until soft. Add garlic, ginger and spices. Cook, stirring, for 2 minutes, or until fragrant.

3 Return chicken to pan and stir to combine. Add the stock, figs and kumara. Bring to the boil, then reduce heat to low, partially cover and simmer for 15–20 minutes, or until kumara is tender. Remove lid and simmer for a further 5 minutes, or until sauce is slightly reduced.

4 Garnish tagine with coriander leaves and serve with steamed broccolini and courgette.

Variations

Make it gluten free: Check stock and ground spices are gluten free.

Nutrition Info (per serve)

Calories 381 cal

Kilojoules 1600 kJ

Protein 35 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 17 g

Dietary fibre 7 g

Sodium 420 mg

Calcium 110 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.