Slow Cooker Chicken and Chick Pea Tagine

Name: Slow Cooker Chicken and Chick Pea Tagine
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 5 serving
Ingredients: 2 Tbsp olive oil; 1 medium yellow onion; 1 medium carrot; 3 garlic cloves; 1 1/2 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp ground ginger; 1/2 tsp Turmeric; 1/2 tsp ground cinnamon; 1/8 tsp cayenne pepper; 1/3 cup low-sodium chicken broth; 1 (14.5 oz) can diced tomatoes; Salt and freshly ground black pepper; 1 1/2 lbs boneless skinless chicken breasts; 1 (14.5 oz) can chick peas; 1/3 cup diced dried apricots or whole raisins; 1 1/2 Tbsp fresh lemon juice; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh parsley

User Reviews

4.9

21 reviews

Excellent

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings
5
Course
Main Course
Cuisine
Moroccan

Slow Cooker Chicken and Chick Pea Tagine

Iris Warren

Report

A deliciously flavorful chicken and chick pea tagine that's cooked in a slow cooker versus the traditional tagine. It's a healthy dinner that's packed with protein. If you like Moroccan food it's a must-try recipe!

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Ingredients

Servings

2 Tbsp olive oil
1 medium yellow onion, chopped (1 1/2 cups)
1 medium carrot, peeled and diced (1/3 cup, optional)
3 garlic cloves, minced (1 Tbsp)
1 1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp Turmeric
1/2 tsp ground cinnamon
1/8 tsp cayenne pepper (optional)
1/3 cup low-sodium chicken broth
1 (14.5 oz) can diced tomatoes
Salt and freshly ground black pepper
1 1/2 lbs boneless skinless chicken breasts, diced into 1 1/4-inch pieces
1 (14.5 oz) can chick peas, drained and rinsed
1/3 cup diced dried apricots or whole raisins (optional)
1 1/2 Tbsp fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley (optional)

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Instructions

Heat olive oil in a large skillet over medium heat. Add in onion and carrot and saute 6 minutes.
Add in garlic, coriander, cumin, ginger, turmeric, cinnamon, and cayenne pepper and saute 30 seconds longer.
Stir in chicken broth, tomatoes and apricots and season with salt and pepper to taste.
Pour mixture into a slow cooker, add in chicken and chick peas and toss mixture.
Cover and cook on low heat 3 1/2 - 4 hours until chicken is cooked through.
Stir in lemon juice, cilantro and parsley. Serve warm over rice or couscous.
Recipe source: inspired by NYT and Genius Kitchen