- 3/4 Cups dried figs
- 1/4 Cup golden raisins
- 1 Teaspoon ground cumin
- 1 Teaspoon ground coriander
- 4 whole cloves (or 1/4 teaspoon ground)
- 1/2 Teaspoon red pepper flakes
- 1/4 Teaspoon ground cardamom
- 3 - 4 large clove garlic, minced
- 1 Tablespoon ginger, minced
- 3 Tablespoons canola oil
- 1.5 Pounds boneless skinless chicken thighs, trimmed, cut into 1-inch pieces
- 1 cinnamon stick
- 1.5 onions, chopped
- 3/4 Teaspoons salt
- 1 Cup unsalted diced tomatoes
- 1.5 Tablespoons tomato paste, diluted in 1/2-cup low-sodium chicken stocks
- Fresh cilantro, chopped (for serving)
Combine the dried figs and raisins in a medium bowl with 2 cups of hot water. Soak for 2 hours. (Or soak in a bowl of cold water overnight.)
In a small bowl, combine the cumin, coriander, cloves, red pepper flakes, cardamom, garlic and ginger. Add 1/4 cup water, and stir to make a paste. Set aside.
Heat a large sauté pan over medium heat. Add 2 tablespoons of oil. Add half the chicken and brown on all sides for 4-5 minutes. Do not cook completely. Remove from pan and onto a plate or bowl, set aside. Add the remaining chicken and repeat, adding to the bowl once browned.
Add the remaining tablespoon of oil to the pan and add the cinnamon stick. Add onions and salt, and sauté until onions begin to soften, 3 minutes. Add the spice mixture and stir. Add the chicken back to the pan, then add the figs, raisins and their soaking liquid. Stir. Next, add the diced tomatoes and diluted tomato paste.
Cover and simmer until chicken is cooked through, about 20 minutes. At the 10 minute mark, remove the cover from the pan and allow the liquid to reduce for the remainder of the cooking time. Serve hot with couscous and sprinkle each dish with fresh cilantro.