Chicken Tagine with Figs Olives and Pistachios

Nutriscore Rating: 70/100

Transport your taste buds to the vibrant flavors of North Africa with this aromatic Chicken Tagine with Figs, Olives, and Pistachios. This one-pot wonder pairs tender, golden-browned chicken thighs with a rich, spiced broth infused with warm notes of cinnamon, cumin, and turmeric. Sweet dried figs and briny green olives add an irresistible depth of flavor, while a drizzle of honey and fresh lemon juice create a perfect balance of sweet and tangy. Finished with a sprinkle of toasted pistachios and fresh cilantro, this dish is as stunning as it is satisfying. Serve it over fluffy couscous, rice, or alongside crusty bread to savor every last drop of the luscious sauce. Perfect for cozy family dinners or an impressive meal to wow guests, this tagine is a true culinary masterpiece.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 6 pieces bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 0.5 teaspoon ground turmeric
• 1.5 cups chicken broth
• 1 cup dried figs, halved
• 0.5 cup green olives, pitted
• 1 tablespoon honey
• 1 medium lemon, juiced
• 0.25 cup pistachios, toasted and roughly chopped
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

📝 Instructions

12 steps

1. Pat the chicken thighs dry with a paper towel and season them with 1 teaspoon of salt and 0.5 teaspoons of black pepper on both sides.

2. Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium-high heat.

3. Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown and crispy. Flip and sear the other side for another 4 minutes. Remove the chicken and set aside.

4. In the same pot, reduce the heat to medium and add the chopped onion. Cook for 5-6 minutes until softened and translucent, stirring occasionally.

5. Add the minced garlic, ground coriander, cumin, cinnamon, paprika, and turmeric. Stir constantly for 1-2 minutes until the spices are fragrant.

6. Pour in the chicken broth and deglaze the pot by scraping the bottom with a wooden spoon to release any browned bits.

7. Return the seared chicken thighs to the pot, skin-side up. Scatter the halved figs and green olives around the chicken.

8. Drizzle in 1 tablespoon of honey and the juice of 1 lemon. Bring the mixture to a gentle simmer, then reduce the heat to low.

9. Cover the tagine or pot and cook for 40-45 minutes, or until the chicken is tender and cooked through. Baste the chicken with the sauce occasionally during cooking.

10. Remove the lid and let the sauce simmer uncovered for an additional 5 minutes to slightly thicken.

11. Sprinkle the toasted pistachios and chopped cilantro over the tagine before serving.

12. Serve hot with couscous, rice, or crusty bread to soak up the flavorful sauce.

Nutrition Facts

1 serving (364.0g)

Calories		585
% Daily Value*
Total Fat		35.7 g	46%
	Saturated Fat	7.6 g	38%
	Polyunsaturated Fat	0.0 g
Cholesterol		120 mg	40%
Sodium		1008 mg	44%
Total Carbohydrate		38.2 g	14%
	Dietary Fiber	6.6 g	23%
	Total Sugars	24.8 g
Protein		32.0 g	64%
Vitamin D		0.0 mcg	0%
Calcium		120 mg	9%
Iron		3.6 mg	20%
Potassium		840 mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1278 cal (53.3%%)

Protein: 510 cal (21.3%%)

Carbs: 608 cal (25.4%%)