Olive And Fig Stew Recipes

BEEF, FIG & OLIVE STEW

Steps:

• Brown beef in pan.
• Add garlic and herbes de Provence, stir for about 30 seconds.
• Add wine, scrap up any browned bit, stir until slightly reduced, about 1 minute.
• In a small bowl, stir together beef broth and cornstarch. Add to pan and increase heat to high, bring to a simmer, stirring constantly.
• Add tomatoes, figs, olives and pepper and return to a simmer.
• Maintain a simmer, stirring occasionally until tomatoes have broken down, about 5 minutes.
• Heat through, about 2 minutes.

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.