Chicken Tagine with Figs, Olives, and Pistachios
"Goes great with couscous or rice and a crisp green salad. I love the spices in this!"
photo by jmaeyens
- Ready In:
- 3hrs 40mins
- Ingredients:
- 23
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 1⁄2 teaspoons ground cinnamon
- 1 1⁄2 teaspoons turmeric
- 1 teaspoon grated lemon, zest of
- 1 1⁄2 tablespoons lemon juice
- 1 1⁄2 teaspoons harissa
- 8 chicken thighs, skin removed
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 carrots, sliced into coins
- 2 cloves garlic, minced
- 2 teaspoons grated ginger
- 6 ounces button mushrooms, halved
- 8 large dried figs, coarsely chopped
- 2 tablespoons all-purpose flour
- 1 3⁄4 cups chicken stock
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 3⁄4 cup pitted black olives
- 1⁄3 cup shelled pistachio nuts or 1/3 cup pine nuts
- 2 -3 tablespoons chopped fresh parsley (to garnish)
directions
- Mix together 2 tbsp olive oil,coriander, cumin, cinnamon, turmeric, lemon zest and juice, and harissa paste.
- Coat chicken thighs in spice mix.
- Brown chicken on all sides (in 2 tbsp olive oil) in a large skillet then transfer to crockpot.
- Add onions, carrots, garlic and ginger to the skillet and cook for about 5 minutes or until just starting to get soft.
- Stir in mushrooms and figs, and gradually add flour to pan.
- Cook mixture for about 1 minute, then whisk in chicken stock, tomato paste, and lemon juice.
- Bring mixture to a boil, then transfer to crockpot, stirring to combine ingredients.
- Cover and cook on high for 3-5 hours or until chicken is cooked and tender.
- About 20 minutes before tagine is done, stir in olive and nuts.
- To serve, garnish with parsley if desired.
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Reviews
-
Made in a 4-qt crock pot, as written except I used four cloves of garlic, 12 large dried figs, and some canned diced tomatoes instead of the tomato paste that I failed to buy! Although flavorful, mine needed salt, and I believe it would benefit from a bit of sugar to balance the lemon juice. Tagged on 02/08 for Photo Tag. -
I decided to make this recipe because I had some fresh figs that were very ripe and needed using. This recipe utilized them beautifully, and we just loved it. I too chose to make this stovetop in a dutch oven and it worked just fine. The end result was a savory, rich and flavorful dish with chicken that was moist and fall aprt tender. Thank you Sue L for sharing another winner! -
The best tagine of all the ones of this type we have tried! We don't have a crockpot, so we made it in a Dutch oven on the stove, slowly cooking it for 1 1/2 hours. Turned out beautifully! Delicious. We did use harissa, in fact we were pretty heavy handed in the measurement of it, and it did add a real zing. Thanks for a great recipe, Sue! -
This was very good. I did not have any harissa and I think I really missed out by not having it. The other ingredients and flavors combined into a beautiful melange, but I think that a little fire was missing by not having the Harissa. I changed the cooking method by not using the crock pot, but rather did a braise. I browned the chicken, set aside, then did everything else as instructed, placed the chicken back in the oven proof chef's pan, put a lid on and placed in a 350 degree oven for 1 hour.
Tweaks
-
Made in a 4-qt crock pot, as written except I used four cloves of garlic, 12 large dried figs, and some canned diced tomatoes instead of the tomato paste that I failed to buy! Although flavorful, mine needed salt, and I believe it would benefit from a bit of sugar to balance the lemon juice. Tagged on 02/08 for Photo Tag.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
