Prep 25 mins
Cook 3 hrs 15 mins
Goes great with couscous or rice and a crisp green salad. I love the spices in this!
- 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
- 78.07 ml shelled pistachio nuts or 78.07 ml pine nuts
- 29.58-44.37 ml chopped fresh parsley (to garnish)
- 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.
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!