Chicken Tagine with Figs and Honey

If you are using dried figs, we will soak them in warm water for about 15-20 minutes to rehydrate them and restore their soft texture. If you choose fresh or frozen figs, we cut them directly into quarters, being careful to keep the shape as intact as possible.

In a deep pot or a tagine, we heat four tablespoons of olive oil, which will add a subtle flavor to the dish. We wash the chicken well under a stream of cold water and place it in the pot, letting it sit for a few minutes to take on a golden color. This will add a layer of flavor and make the meat tastier.

Once the chicken starts to brown, we add the finely chopped onion and crushed garlic, mixing everything carefully to allow the flavors to combine. We continue by adding our favorite spices; a pinch of salt, a dash of pepper, and, if desired, a bit of smoked paprika or cinnamon for a more exotic taste. We mix well, letting the ingredients sauté for about five minutes until the onion becomes translucent.

Next, we add the honey, which will bring a sweet-sour note to the dish. We mix again, ensuring that the honey is well incorporated. Now, we prepare the chicken broth: either from a cube of instant broth or from homemade chicken soup, which we add to the pot. It is essential that the chicken is completely covered by the liquid to cook evenly and retain its juiciness.

After bringing everything to a boil, we cover the pot with a lid and reduce the heat, letting it simmer until the chicken is fully cooked and tender. We remove the lid and let the sauce reduce, stirring occasionally until it becomes thick and creamy. When the sauce reaches the desired consistency, we add the quartered figs. We cover the pot again and let it cook for another five to ten minutes, taking care that the figs do not turn into jam but retain their shape and texture.

Finally, we adjust the salt and pepper to taste. This combination of succulent chicken and sweet figs is an explosion of flavors that will delight any meal. Enjoy your meal!