Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

INGREDIENTS

  • 6large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
  • 1tablespoon flour or 2 tablespoons cornflour
  • 2large onions, chopped
  • 3 -4garlic cloves, chopped finely
  • 1 -2tablespoon extra virgin olive oil
  • 1inch fresh gingerroot, finely chopped
  • 6ounces dried apricots
  • 2tablespoons tomato paste
  • 2(14 ounce) cans chopped tomatoes
  • 2(14 ounce) cans chickpeas
  • 3tablespoons honey
  • 12pint chicken stock
  • 1pinch saffron or 1 teaspoonturmeric
  • 4teaspoons ras el hanout spice mix (or make up spice mix below)
  • 1teaspoon ground coriander
  • 1teaspoon ground cinnamon
  • 1teaspoon ground cumin
  • 1teaspoon cayenne pepper(optional)
  • salt and black pepper
  • chopped fresh coriander, to serve (Cilantro)
  • OPTIONAL

  • 2carrots, peeled & diced (optional)
  • 1preserved lemon, chopped into small wedges (optional)

DIRECTIONS

  1. PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
  2. Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
  3. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
  4. Add herbs,spices & finely chopped ginger with salt & pepper to taste.
  5. Finally add tinned tomatoes & mix well.
  6. Pour the above tomato,onion & spice mix into slow cooker or tagine.
  7. Add chicken & chickpeas & mix well.
  8. Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
  9. Give it a gentle but good stir to mix everything together well.
  10. Crock Pot or Slow Cooker – Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
  11. If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
  12. Electric Tagine cooking – same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine – mix well.
  13. Serve with freshly chopped Coriander/Cilantro sprinked 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.
  14. Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

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