Tagine or Tajine dishes are Moroccan slow cooked dishes named after the pot they are cooked in. The dishes are typically a stew with a protein, spices, and fruit. Cooking Light had a version with chicken and chickpeas that sounds delicious. This recipe for Slow Cooker Chicken Chickpea Tagine combines both sweet and spicy elements to make a really flavor-filled dish.
This recipe takes a bit more prep time that my usual slow cooker recipes, so be prepared for that. This recipe is great for a Saturday: prepare everything in the morning, run whatever errands you have for the day, and come back to an amazing smelling kitchen and dinner mostly ready! I shredded my chicken and served it over couscous but you can keep the chicken whole and eat it as is.
Ingredients:
- 1 1/2 tablespoons olive oil
- 1 1/2 lbs boneless skinless chicken thighs
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1 large or two medium onions (about 2 1/2 cups), chopped
- 6 to 8 garlic cloves, minced
- 1 1/4 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1 cup unsalted chicken stock
- 1 1/2 teaspoons honey
- 1 (3-inch) cinnamon stick
- 2/3 cup dried apricots
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1/4 cup cilantro leaves, for garnish
- Lemon wedges, for garnish
- cooked pearl couscous, for serving