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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.

Susan Wines
Added: Sunday, November 11, 2007


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)

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.

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Personal Notes:
415 calories, 7 g fat, 5 g fiber




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