Chicken Tagine with Figs, Olives, and Pistachios

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

• Ready In: 3 hrs 40 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 2  teaspoons ground coriander
• 2  teaspoons ground cumin
• 1 1⁄2 teaspoons ground cinnamon
• 1 1⁄2 teaspoons turmeric
• 1  teaspoon  grated lemon, zest of
• 1 1⁄2 tablespoons lemon juice
• 1 1⁄2 teaspoons harissa
• 8  chicken thighs, skin removed
• 2  tablespoons olive oil
• 2  onions, chopped
• 2  carrots, sliced into coins
• 2  cloves garlic, minced
• 2  teaspoons  grated ginger
• 6  ounces button mushrooms, halved
• 8  large dried figs, coarsely chopped
• 2  tablespoons all-purpose flour
• 1 3⁄4 cups  chicken stock
• 2  tablespoons tomato paste
• 1  tablespoon lemon juice
• 3⁄4 cup pitted black olives
• 1⁄3 cup  shelled pistachio nuts or 1⁄3 cup pine nuts
• 2 -3  tablespoons  chopped fresh parsley (to garnish)

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.