"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Tangine Recipe

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This recipe for Chicken Tangine, by , is from The Donnelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Wines
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 boneless, skinless chicken thighs (1 3/4 pounds total), cut into 1 inch pieces
2 large onions, halved and thinly sliced
4 large carrots, peeled and thinly sliced
1/2 cup raisins
1/2 cup dried apricots, coarsely chopped
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons flour
2 teaspoons garlic salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon black pepper
2 cups couscous, cooked
Toasted pine nuts for garnish (optional)

Directions:
Directions:
In a 6 quart slow cooker, layer chicken, onions, carrots, raisins, and apricots.

In a medium size bowl, whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon and black pepper. Pour over chicken and vegetables.

Cook 5 hours on high heat or 8 hours on low.

Serve over cooked couscous. Garnish with toasted pine nuts, if desired.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
415 calories, 7 g fat, 5 g fiber

 

 

 

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