Vickys Chicken, Sweet Potato & Fig Tagine, GF DF EF SF NF

Vickys Chicken, Sweet Potato & Fig Tagine, GF DF EF SF NF

Source : Spray A Tagine Or Large Heavy Pan With Oil And Place On A Medium-high Heatlightly Season And Brown The Chicken Then Remove From The Pan And Set Asidetur...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : March 9, 2026

Step:

  1. Spray a tagine or large heavy pan with oil and place on a medium-high heat

  2. Lightly season and brown the chicken then remove from the pan and set aside

    Vickys Chicken, Sweet Potato & Fig Tagine, GF DF EF SF NF recipe step 2 photo

  3. Turn the pan down to medium-low and fry off the onion for 4 minutes or until softened

    Vickys Chicken, Sweet Potato & Fig Tagine, GF DF EF SF NF recipe step 3 photo

  4. Add the ginger, garlic, tomato puree, ground cumin, coriander and cinnamon. Cook down for a further 2 minutes

    Vickys Chicken, Sweet Potato & Fig Tagine, GF DF EF SF NF recipe step 4 photo

  5. Put the chicken back in the pan and stir through to coat

    Vickys Chicken, Sweet Potato & Fig Tagine, GF DF EF SF NF recipe step 5 photo

  6. Add the stock, figs and sweet potatoes and bring to the boil

  7. Partially cover the pan and let simmer for 15 minutes or until the sweet potato is cooked

    Vickys Chicken, Sweet Potato & Fig Tagine, GF DF EF SF NF recipe step 7 photo

  8. Take the lid off and let the liquid reduce for 5 minutes to thicken

    Vickys Chicken, Sweet Potato & Fig Tagine, GF DF EF SF NF recipe step 8 photo

  9. Srason to taste and serve with rice or cous cous, garnish with some fresh coriander

    Vickys Chicken, Sweet Potato & Fig Tagine, GF DF EF SF NF recipe step 9 photo

Ingredients

  1. 500 g skinless, boneless chicken breast, diced
  2. Black pepper to season
  3. 1 large red onion, chopped
  4. 2 tsp freshly grated ginger
  5. 2 cloves garlic, finely chopped
  6. 2 tbsp tomato puree / paste
  7. 1.5 tsp ground cumin
  8. 1 tsp ground coriander
  9. 1 tsp ground cinnamon
  10. 350 ml chicken stock
  11. 50 g dried figs, chopped
  12. fresh coriander / cilantro to garnish
  13. 500 g sweet potatoes, peeled & diced

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