Chicken shank and fig tagine

A full of flavour Moroccan one-pot by Shane Delia
Chicken shank and fig tagine
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 110 g ghee
  • 3 cinnamon sticks
  • 2 star anise
  • 4 cloves
  • 4 cardamom pods
  • 100 g blanched whole almonds
  • 3 tbsp ground cumin
  • 3 tbsp ground coriander
  • 20 saffron strands
  • 1 onion, diced
  • 8 chicken drumsticks
  • 3 tbsp honey
  • 50 Aleppo pepper flakes
  • 50 ml white wine vinegar
  • flour, for dusting chicken
  • 10 dried figs
  • 2 aubergines, diced into 2cm disks
  • 500 ml chicken stock
  • 4 garlic cloves, crushed


1. Place the ghee, cinnamon sticks, star anise, cloves and cardamom pods in a warm tagine and simmer for a few minutes to release flavour. Tip: Do not heat the ghee too hot as it will impart a bad taste through the tagine.

2. Add the blanched almonds, cumin powder, coriander powder and saffron until nuts are brown. Tip: Use a good quality saffron, you will use less and release a better flavour.

3. Dust the chicken in flour and add it to the tagine, along with the onions, garlic, salt, honey and Aleppo pepper. Make sure all the chicken is coated in the spice mix.

4. Cook for a few minutes to allow the honey to caramelise. Add the chardonnay vinegar. Add the remaining ingredients and place lid on. Simmer for 30 minutes rotating chicken at 20 minutes.

5. Serve with loose coriander leaves and a bowl of rice and toasted almonds to garnish.

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