Chicken Shank, Eggplant and Fig Tagine

Shane Delia

Cook Time 50 minutes

Servings 4

Ingredients

½ cup ghee
3 cinnamon quill
2 star anise
4 cloves
4 cardamom pods

100gms blanched whole almonds
3 tbs cumin powder
3 tbs coriander powder
20 strands saffron

1 onions diced
4 cloves garlic crushed
8 chicken shanks
10gms salt
3tbs honey
50g Aleppo pepper
50mls chardonnay vinegar
flour for dusting chicken

10 dried figs
2 eggplants diced into 2cm disks
500 mls chicken stock

Method

Place the ghee, cinnamon quills, star anise, cloves and cardamon pods in a warm tagine and simmer for a few minutes to release flavour
Tip: Do not heat the ghee too hot as it will impart a bad taste through the tagine

Add the blanched almonds, cumin powder, coriander powder and saffron until nuts are brown
Tip: Use a good quality saffron, you will use less and release a better flavour

Dust the chicken in flour and add it to the tagine, along with the onions, garlic, salt, honey and Aleppo pepper. Make sure all the chicken is coated in the spice mix.

Cook for a few minutes to allow the honey to caramlelise. Add the chardonnay vinegar.

Add the remaining ingredients and place lid on. Simmer for 30 minutes rotating chicken at 20 minutes.

Serve with loose coriander leaves and a bowl of rice and toasted almonds to garnish

Tip: If you can’t find white Iranian figs, large dried figs are also great