Chicken Tagine with Figs, Olives, and Pistachios |
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Prep Time: 25 Minutes Cook Time: 3 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Goes great with couscous or rice and a crisp green salad. I love the spices in this! 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.
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