Chicken Tangine with Couscous

By sherryl61

Slow-cooked and flavorful, this dish is superb served over the curried couscous available on store shelves!Like it spicy.

Can also be made with lamb

Ingredients

• 1 3/4 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces (or boneless chicken thighs)
• 2 large onions, thinly sliced
• 1/2 cup coarsely chopped dried apricots
• 1/3 cup raisins
• 1 1/4 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons lemon juice
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1/4 teaspoon curry powder (optional)
• 1/8 teaspoon cayenne pepper (optional)
• 1 tablespoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cloves
• 1 teaspoon garlic powder
• 1 teaspoon coriander
• 1 tablespoon of honey.
• 1 cup couscous
• zucchini
• carrot
• yellow squash
• garlic
• 1 cup boiling water

Details

Servings 6
Preparation time 20mins
Cooking time 22mins

Preparation

Step 1

1.Place the chicken, onions, apricots, and raisins into a slow cooker. In a bowl, whisk together the chicken broth, tomato paste, lemon juice, flour, ginger, cumin, cinnamon, black pepper, curry powder, and cayenne. Pour the mixture over the chicken in the cooker. Cover, set the cooker to High, and cook 2 1/2 hours; or set the cooker to Low and cook for 5 hours.

2.Place the couscous into a saucepan, stir in the boiling water, cover, and let stand until the water is absorbed and the couscous is tender, about 5 minutes. Fluff the pasta with a fork. Scoop onto plates, and serve with chicken tagine.