Ingredients for 4 servings:
1. 2 tablespoons olive oil
2. 2 teaspoons ground coriander
3. 2 teaspoons ground cumin
4. 1 1/2 teaspoons ground cinnamon
5. 1 1/2 teaspoons turmeric
6. 1 teaspoon grated lemon, zest of
7. 1 1/2 tablespoons lemon juice
8. 1 1/2 teaspoons harissa
9. 8 chicken thighs, skin removed
10. 2 tablespoons olive oil
11. 2 onions, chopped
12. 2 carrots, sliced into coins
13. 2 cloves garlic, minced
14. 2 teaspoons grated ginger
15. 6 ounces button mushrooms, halved
16. 8 large dried figs, coarsely chopped
17. 2 tablespoons all-purpose flour
18. 1 3/4 cups chicken stock
19. 2 tablespoons tomato paste
20. 1 tablespoon lemon juice
21. 3/4 cup pitted black olives
22. 1/3 cup shelled pistachio nuts or 1/3 cup pine nuts
23. 2 -3 tablespoons chopped fresh parsley (to garnish)

Directions:
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.