and fig tagine
Of course you can use figs in lots of recipes but honestly, making a preserve will take you so much further! A touch of summer in your winter Moroccan Tagine when the soft fruit is no longer in season?
Fig jam is a little gritty like raspberry jam but much richer. One large dollop in your slow cooked stews adds a sweetness and fullness, especially in game dishes. Also fab at the breakfast table on top of homemade yogurt and granola.
3 pounds fresh figs (washed, stems removed)
2 cups granulated sugar
1 lemon (juice and finely grated zest)
Bring the ingredients to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally.
Pour into your prepared jars and cool throughly.
Quick Chicken Tagine
1 tablespoon vegetable oil 3- to 3 1/2-lb cut-up whole chicken or chicken thighs 1 medium onion, sliced 2 cloves garlic, finely chopped 1/4 cup chopped fresh coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon ground ginger 1 teaspoon salt 1 cinnamon stick (2 inches long) 1 cup chicken stock/broth or stock pods 1 can 400g diced tomatoes, undrained unto two tablespoons of fig jam 1/2 cup pitted whole green olives 1 small lemon, cut into fourths
Brown off the chicken with the oil, onions and garlic then add everything else! Slow cook for at least 2 hours.
Served with couscous or rice, if desired