Moroccan Vegetable Chicken Tagine Recipe

Take a trip to Morocco with this exotic and rich dish. A tagine is a North African slow-cooked stew that is named after the pot in which it is cooked.—Taste of Home Test Kitchen

Moroccan Vegetable Chicken Tagine Recipe

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes

  • 2

    medium red potatoes, cut into 1-inch cubes

  • 1

    medium sweet potato, peeled and cut into 1-inch cubes

  • 1

    large onion, halved and sliced

  • 2

    garlic cloves, minced

  • 6

    chicken leg quarters, skin removed

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • ½

    cup dried apricots, chopped

  • ½

    cup dried cranberries, chopped

  • 2

    tablespoons all-purpose flour

  • 1

    can (14-¾ ounces) reduced-sodium chicken broth

  • ¼

    cup chili sauce

  • 1

    tablespoon minced fresh gingerroot

  • 1

    teaspoon curry powder

  • ½

    teaspoon ground cinnamon

  • ½

    teaspoon ground cumin

  • 1

    can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

  • Hot cooked couscous, optional

Directions

In a 6-qt. slow cooker, combine the squash, potatoes, onion and garlic. Sprinkle chicken with salt and pepper; place over vegetables. Top with apricots and cranberries. In a small bowl, combine flour and broth until smooth. Stir in the chili sauce, ginger, curry, cinnamon and cumin. Pour over chicken. Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir in garbanzo beans; cover and cook for 30 minutes or until heated through. Serve with couscous if desired. Yield: 6 servings.


Nutrition

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