Chicken Tagine With Figs, Olives, And Pistachios

Name: Chicken Tagine With Figs, Olives, And Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

918

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1 1/2 teaspoons ground cinnamon, and more.

Yes, Chicken Tagine With Figs, Olives, And Pistachios falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!