Melt the spread and fry onion for 8-10 minutes over a medium heat until golden brown.
Add spices and fry 1-2 minutes and then add the chicken and cook until lightly browned.
Add figs with 500ml boiling water, cover and cook in pre-heated oven 190°C, Gas mark 5 for 30-40 minutes until cooked. Reserve liquid.
Boil reserved liquid and stock and add couscous, chilli and almonds. Cover and soak for 10 minutes.
Serve couscous on serving plate topped with the chicken mix and garnish with herbs. Serve with a mixed green side salad.
