You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


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

Videos You Might Also Like

The recipe was originally published as Chicken-Fig Tagine on

Didn't find what you were looking for? Try another search: