Chicken Tagine With Figs, Olives, And Pistachios

• 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.

olive oil, ground coriander, ground cumin, ground cinnamon, turmeric, lemon, lemon juice, harissa, chicken, olive oil, onions, carrots, garlic, ginger, button mushrooms, dried figs, flour, chicken stock, tomato paste, lemon juice, pitted black olives, nuts, parsley

Taken from www.food.com/recipe/chicken-tagine-with-figs-olives-and-pistachios-82635 (may not work)