Moroccan Chicken Tagine Photo
Moroccan Chicken Tagine

YIELD Makes 4 to 6 servings


3 pounds bone-in chicken pieces, skin removed
2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 onions, chopped
1 cup dried apricots, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground red pepper
6 sprigs fresh cilantro
1 tablespoon cornstarch
1 tablespoon water
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 tablespoons chopped fresh cilantro
1/4 cup slivered almonds, toasted
Hot cooked couscous or rice


Slow Cooker Directions

  1. Place chicken in slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken. Cover; cook on LOW 4 to 5 hours or until chicken is tender.
  2. Transfer chicken to serving platter; cover to keep warm. Combine cornstarch and water in small bowl until smooth. Stir cornstarch mixture and chickpeas into slow cooker. Cover; cook on HIGH 15 minutes or until sauce is thickened.
  3. Pour sauce over chicken. Sprinkle with cilantro and toasted almonds and serve with couscous.
To toast almonds, heat small nonstick skillet over medium-high heat. Add almonds; cook and stir about 3 minutes or until golden brown. Remove from pan at once. Let cool before adding to other ingredients.
This recipe appears in: Middle Eastern
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