Step 1Heat half of the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 2–3 minutes, or until browned. Transfer to a bowl and set aside.
Step 2Heat the remaining oil over medium-low heat. Sauté onion for 3–4 minutes, or until soft. Add garlic, ginger and spices, plus the cinnamon stick. Cook, stirring, for 2 minutes, or until fragrant.
Step 3Return chicken to pan and stir to combine. Add the stock, figs and sweet potato. Bring to the boil, then reduce heat to low, partially cover and simmer for 15–20 minutes, or until sweet potato is tender. Remove lid and simmer for a further 5 minutes, or until sauce is slightly reduced.
Step 4Garnish tagine with coriander leaves and serve with steamed broccolini and zucchini.