Chicken Tagine with Figs, Olives, and Pistachios

READY IN: 3hrs 40mins




  • 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.