Moroccan Chicken, Chickpea and Apricot Tagine

  • Posted on: 12 February 2013
  • By: ilebolt

Summary

Yield
Servings
Sourcehttp://www.food.com/recipe/easy-crock-pot-moroccan-chicken-chickpea-and-apricot-tagine-137530
Prep time
20 minutes
Cooking time
4 hours
Total time
4 hours, 20 minutes
Rating: 
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Description

If you like curry, you'll probably like this.

Main Ingredients: 
Chicken
Chick Peas

Ingredients

2
Onions (Large - chopped)
3 clv
Garlic (Chopped finely)
1 T
Olive Oil
1 T
Flour
1 1⁄2 pt
Chicken Stock
3 T
Honey
2 T
Tomato Paste
1
Gingerroot (1 inch, fresh, finely chopped)
1 t
Salt ((or to taste))
1⁄4 t
Pepper ((or to taste))
1 pn
Saffron ((alternatively, 1 t turmeric))
1 t
Coriander (Ground)
1 t
Cinnamon (Ground)
1 t
Cumin (Ground)
1 t
Cayenne Pepper
6
Chicken Breast halves (Chopped into large chunks)
28 oz
Chick Peas (Caned)
6 oz
Apricots (Dried)

Instructions

  • Heat up olive oil in a frying pan/skillet & sauté chopped onions & garlic for 5-10 minutes.
  • Add chicken stock & gradually mix in flour until well mixed & not lumpy.
  • Add honey & tomato paste & mix well.
  • Add herbs, spices & finely chopped ginger with salt & pepper to taste.
  • Add tomatoes & mix well.
  • Put in slow cooker
  • Add chicken & chickpeas & mix well.
  • Add dried apricots making sure they are covered by juice. (You can also add carrots, if you'd like.)
  • Give it a gently stir to mix everything together well.
  • Cook on high for about 3 to 4 hours.

    • Notes

    Serve with freshly chopped Coriander/Cilantro sprinkled 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.