Ingredients

Serves 2

List 1
4 tbsp ghee
1 cinnamon quill
2 star anise
2 cloves
2 cardamom pods

List 2
40gr blanched whole almonds
10gr cumin powder
10gr coriander powder
5 strands saffron

List 3
½ onions diced
2 cloves garlic crushed
8 chicken shanks
10gms salt
1tbs honey

List 4
4 dried figs
1 Lebanese eggplant sliced into 2cm disks
150gr stock

Method

Place all the ingredients in List 1 in a warm tagine and simmer for a few minutes to release flavour.

Add the ingredients in List 2 and cook until nuts are brown.

Add the ingredients in List 3 and stir to make sure all the chicken is coated in the spice mix. Cook for few minutes to allow the honey to caramelise.

Add the remaining List 4 ingredients and place lid on.  Simmer for 30 minutes rotating chicken at 20 minutes.

Serve with lose coriander leaves and a bowl of rice