Melt the fat in a large stockpot over medium heat, then add the chicken and sauté for 10 minutes, or until browned.
Add the onion, garlic, cumin, coriander, cinnamon, ginger, and a pinch of salt and pepper and sauté the mixture for 5 minutes, or until the onion is translucent.
Add the broth, cover, and bring to a boil. Remove the lid and simmer, uncovered, for 20 minutes. Add the dried figs and continue to simmer the mixture for another 20 minutes, uncovered.
Serve the chicken with the sauce, topped with the cilantro.
Notes
SLOW COOKER INSTRUCTIONS: Place all of the ingredients except the cilantro in a slow cooker and cook for 5 to 6 hours on low. Garnish with the cilantro and serve.