• 4 Boneless Chicken Thigh Pieces - no skin or fat
  • 4 teaspoons Flour ,seasoned with pepper
  • 1 teaspoon Olive oil
  • 2 cups Butternut Pumpkin, cut into thin 1cm rounds
  • 2 cups sliced onion
  • 3 Cloves garlic, peeled and sliced
  • Few threads of Saffron
  • ½ teaspoon Each of Tumeric, Ground Cumin, Ginger and Cinnamon
  • 2 cups chicken stock
  • 8 Dried baby figs
  • Fresh parsley or coriander to garnish


Dust the chicken pieces with the seasoned flour. Heat the oil in a frying pan and cook the chicken until lightly golden, and remove from the heat.

Place the pumpkin in the base of a casserole dish and arrange the chicken on top. Add the onion to the pan with the garlic and all the spices. Cook until the spices are fragrant and the onion soft, then pour in the chicken stock and bring to the boil. Add the figs, cover and cook in the oven at 325 degrees F. for about 45 minutes until the chicken and vegetables are cooked and tender. Garnish with fresh parsley or coriander, and serve with rice or couscous.

Chicken, Healthy, Low Cholesterol
MacGourmet downloadChicken Tagine with Figs. To import, drag image to your MacGourmet recipe box.