Chicken and Fig Tagine

This is a delicious twist on a Moroccan classic.

 

1 large onion sliced

Stems from 1 bunch of parsley

1/2 cup chopped parsley

2 tablespoons butter

2 tablespoons olive oil

1 red bell pepper sliced

2 tablespoons ras el hanout

2 boneless, skinless chicken breast cubed

3 potatoes peeled and cubed

4 carrots peeled and quartered

8 fresh figs halved

1/2 cup of water

 

Coat the chicken in half of the ras el hanout and set aside. Place the tagine over medium low heat on the stop top. Add the butter and oil. Layer the onions, parsley stems, pepper, chicken, carrots, potatoes, parsley and fig. pour the water over the top and cover. let this cook on medium low (no higher) for 2-3 hours. Serve hot. For more on this recipe or any others please email me at alesai.leach@gmail