Cooking oil spray
500g skinless and boneless chicken thigh fillets, diced
1 large red onion, finely chopped
2 garlic cloves, crushed
2tsp finely grated fresh ginger
2tbsp tomato purée
1½tsp ground cumin
1tsp ground coriander
1 cinnamon stick or 1tsp ground cinnamon
350ml very low salt chicken stock
50g dried figs, chopped
500g sweet potatoes, peeled and cut into cubes
500g tenderstem broccoli and courgette, sliced
Fresh coriander leaves, to garnish (optional)
To Slow cook – put everything in the pot and press go!
Spray a large lidded pan or flameproof casserole with oil and set over a medium-high heat. When the pan is hot, cook the chicken, in 2 batches, for 2–3 min until golden, then transfer to a bowl and set aside.
Return the pan to a medium-low heat and spray again with oil. Fry the onion for 3–4 min until soft.
Add the garlic, ginger, tomato purée, cumin, ground coriander and cinnamon. Cook, stirring, for
2 min or until fragrant.
Return the chicken to the pan and stir to coat in the spice mixture. Add the stock, figs and sweet potatoes, then bring to the boil. Reduce the heat to low and partially cover the tagine with a lid, then simmer gently for 15–20 min until the sweet potatoes are tender. Remove the lid and simmer for a further 5 min or until the sauce is slightly thickened. Meanwhile, steam the vegetables until tender-crisp.
Garnish the tagine with fresh coriander leaves, if using, then serve with the steamed vegetables.