Chicken Tagine With Pistachios Dried Figs And Chickpeas Recipes

CHICKEN TAGINE WITH PISTACHIOS, DRIED FIGS, AND CHICKPEAS RECIPE

Steps:

• In a tagine or Dutch oven, heat olive oil over medium heat until just shimmering. Stir in onions, garlic, ginger, turmeric, and saffron (if using), and season with salt.
• Season chicken all over with salt and pepper and nestle into the onions along with the figs and pistachios. Lower heat to medium-low, cover, and cook, stirring and scraping the bottom of tagine or pot occasionally to prevent sticking and scorching, until chicken is cooked through and registers 165°F (75°C) on an instant-read thermometer, about 1 hour; lower heat at any point if the onions seem to be sticking and browning quickly (a little bit of browning is okay, but you want everything to cook gently).
• Transfer chicken to a serving platter, stir chickpeas into onion mixture, and continue to cook until warmed through. Season onions and chickpeas with salt, if needed. Spoon onion and chickpea mixture along with cooking juices, figs, and pistachios on top of chicken. Garnish with picked herbs and serve with warm rice or couscous. (Alternatively, you can return the chicken pieces to the tagine and serve from there.)

EASY CHICKEN & CHICKPEA TAGINE

Steps:

• Mix the chicken thighs with the harissa in a large bowl and chill, covered, for 20-30 mins.
• Heat the oil in a large flameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside.
• Fry the onion for 8-10 mins until soft, then stir in the spices. Return the chicken to the dish, together with the stock, tomatoes and raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins.
• Add the chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and a handful of mint leaves on top.

CHICKEN TAGINE WITH FIGS, OLIVES, AND PISTACHIOS

Steps:

• 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.