Chicken Tagine with Figs, Olives, and Pistachios

READY IN: 3hrs 40mins
Recipe by Sue Lau

Goes great with couscous or rice and a crisp green salad. I love the spices in this!

Top Review by Kerfuffle-Upon-Wincle

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.

Ingredients Nutrition

Directions

  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.
  3. Brown chicken on all sides (in 2 tbsp olive oil) in a large skillet then transfer to crockpot.
  4. Add onions, carrots, garlic and ginger to the skillet and cook for about 5 minutes or until just starting to get soft.
  5. Stir in mushrooms and figs, and gradually add flour to pan.
  6. Cook mixture for about 1 minute, then whisk in chicken stock, tomato paste, and lemon juice.
  7. Bring mixture to a boil, then transfer to crockpot, stirring to combine ingredients.
  8. Cover and cook on high for 3-5 hours or until chicken is cooked and tender.
  9. About 20 minutes before tagine is done, stir in olive and nuts.
  10. To serve, garnish with parsley if desired.

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