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