Chicken Tagine with Figs, Olives, and Pistachios

Ingredients

  • 2 tablespoons olive oil
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons turmeric
  • 1 teaspoon grated lemon, zest of
  • 1 ½ tablespoons lemon juice
  • + 17 more ingredients
    • 1 ½ 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 ¾ cups chicken stock
    • 2 tablespoons tomato paste
    • 1 tablespoon lemon juice
    • ¾ cup pitted black olives
    • 1/3 cup shelled pistachio nuts or 1/3 cup pine nuts
    • 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 sk...

View full recipe at SpringPad

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