Chicken, fig and kumara tagine

Instructions

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.