Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 large boneless skinless chicken breasts, chopped into large chunks or about 3 pounds chicken thighs
1 tablespoon all-purpose flour or 2 tablespoons corn flour
2 large onions, chopped
3-4 garlic cloves, chopped finely
1-2 tablespoons extra virgin 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 (garbanzo beans)
3 tablespoons honey
˝ pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons Ras El Hanout spice or spice mix (recipe below)
Salt and black pepper
2 carrots, peeled & diced, optional (they really add, IMO)
1 *preserved lemon, chopped into small wedges, optional
Chopped fresh cilantro
Harissa, optional
*The preserved lemon (for me, a never-heard-of-before-ingredient prior to this recipe) adds a lot of interest but is not necessary if you don’t have it or cannot find it. Preserved lemon can be made at home, but takes 3 weeks to preserve.
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Directions: |
Directions:Heat olive oil in a frying pan/skillet and sauté chopped onions and garlic for 5-10 minutes.
Add chicken stock and gradually mix in flour until well mixed and not lumpy. Add honey and tomato paste and mix well. Add herbs, spices and finely chopped ginger with salt and pepper to taste. Finally, add canned tomatoes and mix well. Pour into slow cooker.
Brown the chicken in a frying pan or skillet.
Add chickpeas and chicken to slow cooker and mix well. Add dried apricots, making sure they are covered by juice. Add the carrots and/or preserved lemons if using.
Give it a gentle but good stir to mix everything well together.
Cook on high for about 3 to 4 hours or low 7 to 8 hours. (Please note that that if adding carrots it may take a little longer to cook through).
If you need to thicken up the tagine towards the end of the cooking time, add a little flour or corn flour which has been mixed with a little water and mix well.
Serve with couscous, rice, fresh flat bread, pita bread or salad. It is also good served with mashed potatoes or pasta. Top with cilantro and Harissa.
Spice Mix
1 teaspoon ground coriander, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1 teaspoon nutmeg (optional), 1 teaspoon cardamom (optional), 1 teaspoon cayenne pepper (optional)
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Personal
Notes: |
Personal
Notes: I stumbled across this recipe years ago when hosting my book club and searching for a Moroccan recipe to go with our book. It was a total hit, and I have made it many times since. The tagine is spicy, with a little heat, and has sweet undertones from the honey and apricots. More info on this tagine can be found on Food.com, under “French Tart”, the woman who shared her recipe online. French Tart describes her love of travel, cooking and life in France, where she and her husband run a bed and breakfast, teach art and cooking classes. She just seems like someone who would be fun to cook and share a meal with. Enjoy!
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