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Chicken Tagine
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Prep Time:
30 minutes
Cook Time:
300 minutes
Total Time:
330 minutes
Savor a sweet Moroccan twist with slow-cooked chicken, apricots, ginger, cinnamon, and cumin.
Ingredients:
  • 8 skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 eggplant, cut into 1 inch cubes
  • 2 large onions, thinly sliced
  • 4 large carrots, thinly sliced
  • 0.5 cup dried cranberries
  • 0.5 cup chopped dried apricots
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • 2 teaspoons garlic salt
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons ground ginger
  • 0.75 teaspoon ground black pepper
  • 1 cup couscous
Instructions:
  • In a heated skillet with olive oil, sizzle chicken and eggplant until chicken is golden on all sides but not fully cooked. Take the skillet off the heat.
  • Arrange the golden-browned chicken and eggplant at the bottom of the slow cooker, followed by layering the onion, carrots, dried cranberries, and apricots over the chicken.
  • In a bowl, combine chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and black pepper. Pour this flavorful mixture over the chicken and vegetables in the slow cooker.
  • Cook on High for 5 hours or Low for 8 hours to enhance flavors and achieve a perfect tender texture.
  • In a saucepan, bring water to a boil. Add couscous, then remove from heat. Cover and let it rest for about 5 minutes until the liquid is absorbed. Fluff with a fork.

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