Moroccan Chicken with Saffron and Figs

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, toss 600 grams of chicken thighs with 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 0.5 teaspoon of turmeric powder, ensuring the chicken is evenly coated.

2. 2

   Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium-high heat, then brown the seasoned chicken thighs for 3-4 minutes per side until golden, and set them aside.

3. 3

   Add 1 large chopped onion to the same pot and sauté for 5 minutes until softened, then stir in 3 minced garlic cloves, 1 inch of grated fresh ginger, and 0.25 teaspoon of saffron threads, cooking for another minute until fragrant.

4. 4

   Return the browned chicken thighs to the pot along with 1 cinnamon stick and 2 cups of chicken broth, bringing the mixture to a simmer.

5. 5

   Reduce the heat to low, cover the pot, and cook for 30 minutes, allowing the flavors to meld and the chicken to tenderize.

6. 6

   Stir in 1 cup of dried figs and continue to cook for an additional 10-15 minutes, uncovered, until the sauce has thickened slightly and the figs are plump.

7. 7

   Garnish the Moroccan Chicken with Saffron and Figs with 0.25 cup of fresh chopped cilantro before serving it warm with couscous or rice.