Name: Slow-cooker chicken, apricot and chickpea tagine
Prep time: 15 min
Cook time: 410 min
Total time: 425 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil; 8 small skinless chicken thigh cutlets; 62.50 ml plain flour; 1 large brown onion, halved, thickly sliced; 2 garlic cloves, crushed; 2.50 gm ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1 cinnamon stick; 382.50 gm chicken style liquid stock; 410g can apricot halves; 400g can chickpeas, drained, rinsed; 150g green beans, trimmed, halved; 125.00 ml fresh coriander leaves; 1 long red chilli, thinly sliced; 62.50 ml pistachio kernels, toasted, roughly chopped; Couscous, to serve

Slow-cooker chicken, apricot and chickpea tagine

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Prep Time:
15 minutes

Cook Time:
410 minutes

Total Time:
425 minutes

Use your slow cooker for a delightful chicken and apricot dish, ideal for weekend gatherings.

Ingredients:

8 small skinless chicken thigh cutlets
62.50 ml plain flour
1 large brown onion, halved, thickly sliced
2 garlic cloves, crushed
2.50 gm ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 cinnamon stick
382.50 gm chicken style liquid stock
410g can apricot halves
400g can chickpeas, drained, rinsed
150g green beans, trimmed, halved
125.00 ml fresh coriander leaves
1 long red chilli, thinly sliced
62.50 ml pistachio kernels, toasted, roughly chopped
Couscous, to serve

Instructions:

In a large frying pan over medium-high heat, heat half of the oil. Coat the chicken in flour, shaking off any excess. Brown the chicken in batches for about 5 minutes until golden all over. Then, transfer the chicken to the slow cooker.
Heat the rest of the oil in the same pan. Sauté the onion for 5 minutes until softened. Stir in the garlic, cumin, coriander, and turmeric, cook for 1 minute until fragrant. Add the cinnamon stick and stock. Season with pepper and bring to a boil.
Separate apricots from their juice, setting aside 1/2 cup. Combine chickpeas with the reserved juice in the slow cooker. Keep apricot halves chilled. Pour onion mixture over the chicken in the slow cooker and cover. Cook on LOW for 6 hours or HIGH for 3 hours. Add beans and the reserved apricot halves, then cook on HIGH for an additional 30 minutes.
Garnish tagine with fresh coriander, spicy chilli, and crunchy pistachios. Serve alongside fluffy couscous (see notes for preparation).

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