Slow Cooker Chicken Tagine
Description
This Moroccan stew is usually cooked in a clay tagine, but this recipe is modified for the slow cooker. This chicken tagine recipe will be a new favorite.
Ingredients
•
8 skinless, boneless chicken thighs
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2 large onions, thinly sliced
•
4 large carrots, thinly sliced
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1/2 cup raisins
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1/2 cup dried apricots, chopped
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2 cups chicken broth
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2 tablespoons tomato paste
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2 tablespoons lemon juice
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2 tablespoons all-purpose flour
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2 teaspoons garlic salt
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2 teaspoons ground cumin
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1 1/2 teaspoons ground ginger
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1 teaspoon ground cinnamon
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1 teaspoon Hungarian paprika
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1 teaspoon ground black pepper
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3 cups water
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2 cups couscous
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1 tablespoon butter
Directions
1
Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
2
Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and black pepper together in a bowl; pour over chicken and vegetables. Cover slow cooker.
3
Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Slightly shred chicken using 2 forks. Cook 30 minutes more.
4
Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan; let stand until water is completely absorbed, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.