Chicken-Fig Tagine

Mark Boughton
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 370 mins

Tagines are slow-cooked Moroccan-style stews that are super made in a slow cooker. Serve with green beans, couscous to soak up the flavorful broth and Cilantro Salsa.


2tablespoons olive oil
2-- chicken leg quarters
2-- chicken breast halves
2teaspoons cumin seed
1teaspoon ground coriander
1/2teaspoon turmeric
1/4teaspoon ground ginger
1/4teaspoon coarsely ground black pepper
1/4teaspoon cayenne pepper
1/2teaspoon salt
2-- garlic cloves, minced
1large onion, coarsely chopped
1large sweet potato, peeled and coarsely chopped
8 to 10-- dried figs, stems removed, halved
3cups reduced-sodium chicken broth
-- Juice and finely grated rind of 1 orange
1tablespoon honey


  1. Heat olive oil in a large heavy skillet. Add chicken and sauté 2 to 4 minutes per side. As each piece is browned, transfer to slow-cooker.
  2. Scatter spices and garlic over chicken. Tuck onion, sweet potato and figs among the chicken pieces.
  3. Heat chicken broth in skillet, scraping to loosen browned bits. Pour over chicken and vegetables; add orange juice, zest and honey.
  4. Cover and cook 6 to 7 hours on low or 3 to 4 hours on high. Serve with Cilantro Salsa.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Calories 410
  • Glycemic Load 7.46
  • Fat 18g
  • Saturated Fat 4g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 9g
  • Cholesterol 90mg
  • Sodium 480mg
  • Potassium 860mg
  • Carbohydrate 23g
  • Fiber 4g
  • Sugars 19g
  • Protein 33g
  • Trans Fat 0
  • Vitamin A 120%
  • Vitamin C 50%
  • Calcium 8%
  • Iron 15%