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Composition for Vickys Chicken, Sweet Potato & Fig Tagine, GF DF EF SF NF:

1. Give 500 g - skinless, boneless chicken breast, diced
2. Require for Black pepper to season
3. Give 1 large red onion, chopped
4. Need 2 tsp freshly grated ginger
5. Prepare 2 cloves - garlic, finely chopped
6. You need 2 tbsp of tomato puree / paste
7. Get 1.5 tsp of ground cumin
8. Require 1 tsp for ground coriander
9. Prepare 1 tsp of ground cinnamon
10. Provide 350 ml of chicken stock
11. Get 50 g dried figs, chopped
12. Provide fresh coriander / cilantro to garnish
13. Give 500 g for sweet potatoes, peeled & diced

Vickys Chicken, Sweet Potato & Fig Tagine, GF DF EF SF NF steps:

1. Spray a tagine or large heavy pan with oil and place on a medium-high heat
2. Lightly season and brown the chicken then remove from the pan and set aside
3. Turn the pan down to medium-low and fry off the onion for 4 minutes or until softened
4. Add the ginger, garlic, tomato puree, ground cumin, coriander and cinnamon. Cook down for a further 2 minutes
5. Put the chicken back in the pan and stir through to coat
6. Add the stock, figs and sweet potatoes and bring to the boil
7. Partially cover the pan and let simmer for 15 minutes or until the sweet potato is cooked
8. Take the lid off and let the liquid reduce for 5 minutes to thicken
9. Srason to taste and serve with rice or cous cous, garnish with some fresh coriander

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