Chicken and Fig Tagine with Caramelised California Walnuts

Course dinner, Main Course
Cuisine moroccan
Servings 4 Servings
Calories 947kcal


  • 600 kg raw, skinless chicken legs, thighs and drumsticks
  • 3 onions
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 4 cloves of garlic
  • 1.5 cm piece of ginger
  • 150 g dried figs
  • 800 ml chicken stock
  • 400 g cous cous
  • 120 g California Walnuts
  • 30 g butter
  • 2 tbsp runny honey
  • Fresh parsley


  • Brown the chicken in a pan by cooking on a high heat for 3-4 minutes per side. Remove from the pan.
  • Thinly slice the onions and cook in the same used pan for 3-4 minutes until sweated down.
  • Grate the ginger and garlic and add to the pan along with the spices. Mix well.
  • Add the chicken back to the pan. Cut the dried figs in half and mix in.
  • Pour the stock over, cover and let to cook for 80-90 minutes.
  • To make the caramelized California Walnuts, melt the butter in a pan and pour the honey over. When combined add the California Walnuts and cook for 3-4 minutes. Remove and allow to cool on a plate
  • Make the cous cous per packet instructions and divide onto plates. Top each plate with a few pieces of chicken and the sauce. Top with the caramelised California Walnuts and fresh parsley.


Calories: 947kcal | Carbohydrates: 111g | Protein: 45g | Fat: 33g | Saturated Fat: 7.4g | Sugar: 36g