Moroccan Chicken, Chickpea and Apricot Tagine

Source: http://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 1⁄3 hours

Description

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

Ingredients

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

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

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.