Chicken Tagine with Figs, Olives, and Pistachios

Ingredients

• 0.8 cup olives black pitted
• 6 ounces mushrooms halved
• 2  carrots sliced into coins
• 1.8 cups chicken stock see 
• 8 large figs dried coarsely chopped
• 2 tablespoons flour all-purpose
• 2 tablespoons parsley fresh chopped (to garnish)
• 2 cloves garlic minced
• 2 teaspoons ginger grated
• 1.5 teaspoons ground cinnamon 
• 2 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 1.5 teaspoons harissa 
• 1 tablespoon juice of lemon 
• 1.5 tablespoons juice of lemon 
• 1 teaspoon lemon zest grated
• 2 tablespoons olive oil 
• 2  onion chopped
• 0.3 cup pistachios shelled
• 8  chicken thighs skinless
• 2 tablespoons tomato paste 
• 1.5 teaspoons turmeric 

Equipment

• frying pan
• whisk
• slow cooker
• tajine pot

Directions

1. 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.
2. 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.