Slow Cooker Saffron Chicken & Apricot Tagine

By lynnyg

Tagine is a stew eaten all over Morocco served in earthenware pots of the same name. All tagines start with a spice base, often including cinnamon, saffron, turmeric and cumin. Serve with lemon wedges over couscous or with flatbread to soak up the delicious juices.

Ingredients

• 1 can (796 mL) whole tomatoes crushed by hand
• 1 can (540 mL) chickpea drained and rinsed
• 2 onions sliced
• 1 cup dried apricot
• 1 cup sodium-reduced chicken broth
• 2 tablespoons liquid honey
• 4 cloves garlic minced
• 2 strips lemon zest
• 2 bay leaves
• 1 cinnamon stick
• 2 teaspoons sweet paprika
• 1 1/2 teaspoon ground ginger
• 1 teaspoon each ground cumin ground coriander, turmeric and salt
• 1/2 teaspoon pepper
• 1/4 teaspoon saffron threads
• 12 boneless skinless chicken thighs (about 850 g), cut in 1-inch (2.5 cm) chunks
• 1/2 cup chopped fresh parsley
• 1/2 cup toasted sliced almond
• lemon wedges

Details

Adapted from canadianliving.com

Preparation

Step 1

In slow cooker, combine tomatoes, chickpeas, onions, apricots, broth, honey, garlic, lemon zest, bay leaves, cinnamon stick, paprika, ginger, cumin, coriander, turmeric, salt, pepper and saffron. Cover and cook on low for 8 hours.

Discard lemon zest, bay leaves and cinnamon stick. Stir in chicken. Cover and cook on high until juices run clear when chicken is pierced, about 40 minutes. Stir in parsley; sprinkle with almonds. Serve with lemon wedges.