Fiery Chicken and Fig Tagine - alive magazine

Name: Fiery Chicken and Fig Tagine - alive magazine
Ingredients: 1 Tbsp (15 mL) extra-virgin olive oil; 3 garlic cloves, minced; 1 large white onion, chopped; 8 bone-in chicken thighs (skin removed); 1 Tbsp (15 mL) ground ginger; 1 Tbsp (15 mL) harissa (see Tip); 2 1/2 cups (625 mL) chicken stock; 1 cup (250 mL) dried red lentils; 10 dried figs, cut in half; 1 thick strip preserved lemon or fresh lemon peel, cut into thin strips (about 2 tsp/10 mL); 1/4 cup (60 mL) mint, chopped; 1/4 cup (60 mL) cilantro, chopped; 4 tsp (20 mL) pomegranate seeds (optional)

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A tagine is a North African stew that gets its name from the conical clay pot in which it is cooked. However, you don’t need a tagine to make this—a large wide…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1 Tbsp (15 mL) extra-virgin olive oil
3 garlic cloves, minced
1 large white onion, chopped
8 bone-in chicken thighs (skin removed)
1 Tbsp (15 mL) ground ginger
1 Tbsp (15 mL) harissa (see Tip)
2 1/2 cups (625 mL) chicken stock
1 cup (250 mL) dried red lentils
10 dried figs, cut in half
1 thick strip preserved lemon or fresh lemon peel, cut into thin strips (about 2 tsp/10 mL)
1/4 cup (60 mL) mint, chopped
1/4 cup (60 mL) cilantro, chopped
4 tsp (20 mL) pomegranate seeds (optional)