Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine
- 6 * 6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
- 1 * 1 tablespoon flour or 2 tablespoons cornflour
- 2 * 2 large onions, chopped
- 3-4 * 3-4 garlic cloves, chopped finely
- 1-2 * 1-2 tablespoon extra virgin olive oil
- 1 * 1 inch fresh gingerroot, finely chopped
- 6 * 6 ounces dried apricots
- 2 * 2 tablespoons tomato paste
- 2 * 2 (14 ounce) cans chopped tomatoes
- 2 * 2 (14 ounce) cans chickpeas
- 3 * 3 tablespoons honey
- 1/2 * 1/2 pint chicken stock
- 1 * 1 pinch saffron or 1 teaspoon turmeric
- 4 * 4 teaspoons ras el hanout spice mix (or make up spice mix below)
- 1 * 1 teaspoon ground coriander
- 1 * 1 teaspoon ground cinnamon
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon cayenne pepper (optional)
- * salt and black pepper
- * chopped fresh coriander, to serve (Cilantro)
- 2 * 2 carrots, peeled & diced (optional)
- 1 * 1 preserved lemon, chopped into small wedges (optional)
- * harissa
1 Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
Add herbs,spices & finely chopped ginger with salt & pepper to taste.
Finally add tinned tomatoes & mix well.
Pour the above tomato,onion & spice mix into slow cooker or tagine.
Add chicken & chickpeas & mix well.
Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
Give it a gentle but good stir to mix everything together well.
Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.
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