Savory Moroccan Chicken Tagine with Apricots and Chickpeas
Elevate your dinner experience with this sumptuous Moroccan Chicken Tagine, expertly crafted in a convenient slow cooker. Tender pieces of chicken roast gently in a vibrant mélange of spices, tomatoes, and sweet dried apricots, creating an irresistible aroma that fills your kitchen. The addition of garbanzo beans adds heartiness, while toasted almonds and fresh cilantro provide a satisfying crunch and bright flavor. Pair this dish with fluffy couscous or rice for a complete meal that is sure to impress your family and guests alike. Perfect for meal prep, this recipe brings a taste of Morocco right to your dining table.
5
Servings
N/A
Calories
18
Ingredients
Ingredients
skinless chicken pieces
3 lbs (skin removed)
chicken broth
2 cups
diced tomatoes
1 (14 1/2 ounce) can (undrained)
onions
2 (chopped)
dried apricots
1 cup (chopped)
garlic cloves
4 (minced)
ground cumin
2 teaspoons
ground cinnamon
1 teaspoon
ground ginger
1 teaspoon
ground coriander
1/2 teaspoon
ground red pepper
1/2 teaspoon
fresh cilantro
6 sprigs (to flavor)
cornstarch
1 tablespoon
water
1 tablespoon
garbanzo beans
1 (15 ounce) can (rinsed and drained)
chopped fresh cilantro
2 tablespoons (for garnish)
slivered almonds
1/4 cup (toasted for garnish)
couscous or rice
as needed (hot cooked for serving)
Instructions
1
Begin by placing the skinless chicken pieces in the bottom of your crock pot slow cooker.
2
In a medium bowl, combine the chicken broth, diced tomatoes (with juice), chopped onions, chopped dried apricots, minced garlic, ground cumin, ground cinnamon, ground ginger, ground coriander, ground red pepper, and the sprigs of fresh cilantro. Stir until well combined and the ingredients are evenly distributed.
3
Pour the mixture over the chicken in the crock pot, ensuring the chicken is well coated with the sauce.
4
Cover the slow cooker and set it to cook on low heat for 4 to 5 hours, or until the chicken is no longer pink in the center and is tender.
5
Once cooked, carefully transfer the chicken to a serving platter and cover it to keep warm.
6
In a small bowl, mix the cornstarch and water together until smooth to create a slurry.
7
Return the crock pot to high heat, then stir the cornstarch mixture and the rinsed and drained garbanzo beans into the sauce in the slow cooker. Cover and allow to cook for an additional 15 minutes, or until the sauce thickens.
8
To serve, pour the thickened sauce over the warm chicken, and garnish with chopped fresh cilantro and toasted slivered almonds.
9
Serve alongside hot cooked couscous or rice for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary cooking method for this Moroccan Chicken Tagine?
This recipe is designed to be prepared in a crock pot or slow cooker for a convenient dinner experience.
How many servings does this recipe yield?
This recipe makes approximately 5 servings.
How much chicken is required for this tagine?
You will need 3 pounds of skinless chicken pieces.
What should the slow cooker heat setting be for the initial cooking phase?
The slow cooker should be set to low heat for the first 4 to 5 hours.
What ingredients are used to create the sauce base?
The sauce is made from chicken broth, undrained diced tomatoes, chopped onions, chopped dried apricots, minced garlic, and various spices.
Which spices are included in the recipe?
The spice blend includes ground cumin, ground cinnamon, ground ginger, ground coriander, and ground red pepper.
How do I thicken the tagine sauce?
Create a slurry with 1 tablespoon of cornstarch and 1 tablespoon of water, then stir it into the slow cooker and cook on high heat for 15 minutes.
When should the garbanzo beans be added?
The garbanzo beans (chickpeas) should be added at the very end, along with the cornstarch slurry.
What are the recommended side dishes for this tagine?
This dish is traditionally served alongside hot cooked couscous or rice.
Do I need to drain the canned tomatoes?
No, you should use the 14.5-ounce can of diced tomatoes with their juice (undrained).
What are the suggested garnishes for this meal?
The dish is garnished with chopped fresh cilantro and toasted slivered almonds for crunch and flavor.
Should the chicken be cooked with the skin on?
No, the recipe specifies using skinless chicken pieces for the best results.
How many garlic cloves are used?
The recipe calls for 4 minced garlic cloves.
How much dried fruit is in the recipe?
The recipe uses 1 cup of chopped dried apricots.
How long does the final thickening step take?
After adding the cornstarch slurry and chickpeas, cover and cook on high heat for an additional 15 minutes.
Does the recipe call for fresh cilantro?
Yes, it uses 6 sprigs of fresh cilantro during cooking and an additional 2 tablespoons of chopped fresh cilantro for garnish.
How much cumin is added to the spice mix?
Two teaspoons of ground cumin are used in this recipe.
Is this a good recipe for meal prep?
Yes, it is described as perfect for meal prep and brings a taste of Morocco to your dining table.
How much chicken broth do I need?
You will need 2 cups of chicken broth.
What kind of beans are used in this dish?
One 15-ounce can of garbanzo beans, rinsed and drained, is used.
Should I keep the chicken in the slow cooker while thickening the sauce?
No, the instructions suggest transferring the chicken to a serving platter and covering it to keep warm while the sauce thickens.
How much cinnamon is used in the dish?
One teaspoon of ground cinnamon is included in the spice mixture.
What is the preparation for the almonds?
The 1/4 cup of slivered almonds should be toasted before using them as a garnish.
Is the dish spicy?
It includes 1/2 teaspoon of ground red pepper, which provides a mild heat to complement the savory and sweet flavors.
How many onions are required?
The recipe requires 2 chopped onions.
How much ground ginger is needed?
The recipe calls for 1 teaspoon of ground ginger.
What is the total number of ingredients listed?
There are 18 ingredients in total for this recipe.
How much coriander is used?
One-half teaspoon of ground coriander is used.
Does the recipe belong to a specific dietary category?
It is categorized as a 'One Dish Meal'.
How do you know when the chicken is fully cooked?
The chicken is ready when it is no longer pink in the center and has become tender, usually after 4 to 5 hours on low.