Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine
Total time: 4 hours
Yields: 6 servings
Author: Food.com
Source: https://www.food.com/recipe/easy-crock-pot-moroccan-chicken-chickpea-and-apricot-tagine-137530
Ingredients
- 6 boneless skinless chicken breasts, chopped into large chunks
- 1 tablespoon flour
- 2 onions, chopped
- garlic, chopped finely
- tablespoon olive oil
- 1 inch fresh gingerroot, finely chopped
- 6 ounces dried apricots
- 2 tablespoons tomato paste
- 2 (14 ounce) cans chopped tomatoes
- 2 (14 ounce) cans chickpeas
- 3 tablespoons honey
- 0.5 pint chicken stock
- 1 pinch saffron
- 4 teaspoons ras el hanout spice mix
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper (optional)
- salt, to taste
- black pepper, to taste
- fresh coriander, chopped
- 2 carrots (optional), peeled & diced
- 1 preserved lemon (optional), chopped into small wedges
Instructions
Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.
Add honey & tomato paste & mix well.
Add herbs,spices & finely chopped ginger with salt & pepper to taste. Finally add tinned tomatoes & mix well.
Pour the above tomato, onion & spice mix into slow cooker or tagine. Add chicken & chickpeas & mix well. Add dried apricots making sure they are covered by juice. (Add the carrots if using.). Give it a gentle but good stir to mix everything together well.
Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.). If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours. Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.
Add honey & tomato paste & mix well.
Add herbs,spices & finely chopped ginger with salt & pepper to taste. Finally add tinned tomatoes & mix well.
Pour the above tomato, onion & spice mix into slow cooker or tagine. Add chicken & chickpeas & mix well. Add dried apricots making sure they are covered by juice. (Add the carrots if using.). Give it a gentle but good stir to mix everything together well.
Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.). If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours. Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
Notes
You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand.
Preserved lemons make a great addition, add them when you add the apricots and carrots.
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