4 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.

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Kerfuffle-Upon-Wincle March 03, 2013

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!

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BonnieZ August 21, 2009

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!

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Barb R July 22, 2009

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.

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tara portee February 09, 2004
Chicken Tagine with Figs, Olives, and Pistachios