Chicken Tagine with Figs, Olives, and Pistachios

Name: Chicken Tagine with Figs, Olives, and Pistachios
Prep time: 25 min
Cook time: 195 min
Total time: 220 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp olive oil; 2 tsp ground coriander; 2 tsp ground cumin; 1.5 tsp ground cinnamon; 1.5 tsp turmeric; 1 tsp grated lemon; 1.5 tbsp lemon juice; 1.5 tsp harissa; 8 chicken thighs; 2 tbsp olive oil; 2 onions; 2 carrots; 2 clove garlic; 2 tsp grated ginger; 6 oz button mushrooms; 8 large dried figs; 2 tbsp all-purpose flour; 1.75 cup chicken stock; 2 tbsp tomato paste; 1 tbsp lemon juice; 0.75 cup pitted black olives; 0.333 cup shelled pistachio nuts; 2 tbsp chopped fresh parsley

Slow-cooked chicken, figs and black olives, warmed with cumin and cinnamon, a Moroccan tagine. Finish with parsley.

3 hr 40 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 25 min · Cook 195 min · 220 min total
Difficulty: medium

1
Mix together 2 tbsp olive oil,coriander, cumin, cinnamon, turmeric, lemon zest and juice, and harissa paste.
2
Coat chicken thighs in spice mix. Brown chicken on all sides (in 2 tbsp olive oil) in a large skillet then transfer to crockpot.
3
Add onions, carrots, garlic and ginger to the skillet and cook for about 5 minutes or until just starting to get soft.
5 min
4
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.
1 min
5
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.
300 min
6
About 20 minutes before tagine is done, stir in olive and nuts. To serve, garnish with parsley if desired.
20 min