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Moroccan Chicken Tagine

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PREP TIME
30 min
COOKING TIME
300 min
TOTAL TIME
330 min
SERVINGS
8 servings
Dinner Moroccan
Moroccan Chicken Tagine
Ingredients
  • 2 tablespoons olive oil
  • 8 skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 eggplant, cut into 1 inch cubes
  • 2 large onions, thinly sliced
  • 4 large carrots, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped dried apricots
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 2 tablespoons all-purpose flour
  • 2 teaspoons garlic salt
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ground black pepper
  • 1 cup water
  • 1 cup couscous
Instructions
1
Preheat your skillet over medium-high heat, adding olive oil to the pan.
2
Place chicken pieces and eggplant in the skillet; stir constantly until the chicken is nicely browned on all sides but still retains some juiciness.
3
Transfer the skillet to a cooler surface, allowing it to cool down slightly.
4
Next, position the browned chicken and eggplant at the bottom of a slow cooker.
5
Create a layered effect by placing onion, carrots, dried cranberries, and apricots on top of the chicken.
6
Combine chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl.
7
Pour the resulting mixture into the slow cooker with the chicken and vegetables.
8
Cook on High for 5 hours, or on Low for 8 hours.
9
Meanwhile, bring water to a rolling boil in a saucepan.
10
Add couscous and remove the saucepan from heat, allowing it to sit undisturbed for 5 minutes.
11
Once the liquid has been absorbed, fluff the couscous with a fork to serve.