Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons plain flour
  • 4 chicken breasts on the bone (1kg)
  • 2 tablespoons olive oil
  • 1 large red onion (300g), sliced thinly
  • 2 cloves garlic, crushed
  • 2 teaspoons each ground cumin, coriander, ginger and cinnamon
  • pinch saffron threads
  • 180ml chicken stock
  • 1 tablespoon honey
  • 315g spinach, trimmed, shredded coarsely
  • 6 medium fresh figs (360g), halved
  • 1 teaspoon caster sugar
  • 2 tablespoons each coarsely chopped fresh flat-leaf parsley and coriander
  • 70g roasted unsalted pistachios, coarsely chopped

Instruction

  • Season flour in large bowl; add chicken, toss to coat in flour. Shake off excess. Heat half the oil in 5.5-litre pressure cooker; cook chicken, in batches, until browned. Remove from cooker.
  • Heat remaining oil in cooker; cook onion, garlic and spices, stirring, until onion softens. Return chicken to cooker with stock and honey; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 15 minutes.
  • Release pressure using the quick release method; remove lid. Remove chicken; cover to keep warm. Stir spinach into cooker; season to taste.
  • Place figs, cut-side up, on baking-parchment-lined oven tray; sprinkle with sugar. Cook under preheated grill about 5 minutes or until figs are browned lightly.
  • Return chicken to cooker; simmer, uncovered, until hot. Serve tagine topped with figs; sprinkle with herbs and nuts.