Capon Tagine with chestnuts and dried figs
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recette

Capon Tagine with chestnuts and dried figs

  • Preparation 20 min
  • Cooking time 1h35
  • For 4 To 6 Servings

Ingredients

    • 1 capon prepared by your butcher 
    • 1 large onion 
    • 2 cloves of garlic, unpeeled 
    • 1 tsp powdered ginger 
    • ½ tsp turmeric 
    • ½ tsp Ras El Hanout 
    • 2 cinnamon sticks 
    • 1 tbsp butter 
    • 2 tbsp olive oil 
    • 1 litre / 1 ¾ pints chicken stock 
    • 400g / 14 oz chestnuts 
    • 250g / 9 oz dried, soft figs 
    • A few sprigs of coriander 

1. Cut the capon into pieces, peel the onion and chop finely. 

2. Melt the butter and oil in the tagine. Add the chopped onion and spices and brown for 10 minutes, stirring regularly. Remove the onion and set aside. 

3. Add the pieces of capon and brown for 10 minutes. Put the onion back in the tagine. Add the chicken stock and unpeeled cloves of garlic. Season. 

4. Cover and leave to cook for 45 minutes. Add the figs and chestnuts and continue cooking uncovered for another 30 minutes. 

5. Sprinkle the coriander leaves on top just before serving.