Chicken Tagine with Figs, Olives, and Pistachios
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“Goes great with couscous or rice and a crisp green salad. I love the spices in this!”
Chicken Tagine with Figs, Olives, and Pistachios
4 recipe photos
READY IN:3hrs 40mins |
SERVES:4 |
UNITS:Metric |
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Ingredients Nutrition
- 29.58 ml olive oil
- 9.85 ml ground coriander
- 9.85 ml ground cumin
- 7.39 ml ground cinnamon
- 7.39 ml turmeric
- 4.92 ml grated lemon, zest of
- 22.18 ml lemon juice
- 7.39 ml harissa
- 8 chicken thighs, skin removed
- 29.58 ml olive oil
- 2 onions, chopped
- 2 carrots, sliced into coins
- 2 clove garlic, minced
- 9.85 ml grated ginger
- 170.09 g button mushrooms, halved
- 8 large dried figs, coarsely chopped
- 29.58 ml all-purpose flour
- 414.03 ml chicken stock
- 29.58 ml tomato paste
- 14.79 ml lemon juice
- 177.44 ml pitted black olives
- 78.78 ml shelled pistachio nuts or 78.78 ml pine nuts
- 29.58-44.37 ml 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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Chicken Tagine with Figs, Olives, and Pistachios