Chicken Tagine

Apricots, ginger, cinnamon, and cumin give this slow cooked chicken and vegetable dinner a savory and sweet Moroccan flavor.

• Preparation Time: 30 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 30 mins
• Calories: 380 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 1 ½ teaspoons ground ginger
• 1 cup water
• ½ cup dried cranberries
• ¾ teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 teaspoons garlic salt
• 2 cups chicken broth
• 1 ½ teaspoons ground cumin
• 2 tablespoons tomato paste
• 1 cup couscous
• ½ cup chopped dried apricots
• 1 teaspoon cinnamon
• 2 large onions, thinly sliced
• 4 large carrots, thinly sliced
• 1 eggplant, cut into 1 inch cubes
• 8 skinless, boneless chicken thighs, cut into 1-inch pieces

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.

Step 2

Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.

Step 3

Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.

Step 4

Cook on High setting for 5 hours, or on Low setting for 8 hours.

Step 5

Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.