Algerian Chicken cooked with figs, almonds and pistachios


1 onion, diced

Olive oil

1 bay leaf

3 cloves garlic, crushed

1 knob ginger

1 cinnamon quill

1 tbsp cumin

2 cloves

4 cardamom pods

4 breast of chicken with the skin on

1 orange

1 cup dried figs, stem removed

¼ cup flaked almonds

¼ cup pistachio nuts

½ bunch coriander

½ bunch parsley

1-liter chicken stock

250ml tomato passata

1 pkt cous cous



In a medium pot add oil over a medium heat. Add onion. Sweat with garlic, ginger, cinnamon, cumin, cloves, chilli. Pour in the stock and passata and allow to simmer for 15 minutes

Seal chicken in pot add remaining ingredients and simmer. 20 – 30 mins gently until chicken is moist and tender.

Serve with light fluffy cous cous or rice.