Chicken And Fig Tagine - cooking recipe

Ingredients

2 tbsp flour
4 None bone-in chicken breasts (about 2 lbs)
2 tbsp olive oil
1 large red onion, thinly sliced
2 cloves garlic, crushed
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground ginger
2 tsp ground cinnamon
None None Pinch saffron threads
3/4 cup chicken stock
1 tbsp honey
10 oz spinach, trimmed and coarsely shredded
6 medium fresh figs, halved
1 tsp sugar
2 tbsp coarsely chopped fresh flat-leaf parsley
2 tbsp coarsely chopped fresh cilantro
1/2 cup roasted unsalted pistachios, coarsely chopped

Preparation

Season flour in large bowl. Add chicken; toss to coat in flour. Shake off excess. Heat half the oil in 6-quart pressure cooker. Cook chicken, in batches, until browned. Remove from cooker.
Heat remaining oil in cooker. Cook onion, garlic and spices, stirring, until onion softens. Return chicken to cooker with stock and honey; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 15 mins.
Release pressure using the quick release method; remove lid. Remove chicken; cover to keep warm. Stir spinach into cooker; season to taste.
Place figs, cut-side up, on baking pan. Sprinkle with sugar. Cook under preheated broiler about 5 mins or until lightly browned.
Return chicken to cooker; simmer, uncovered, until heated through. Serve tagine with figs; sprinkle with herbs and nuts.