Chicken Tagine With Figs, Olives, And Pistachios - cooking recipe

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)

Preparation

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.