Slow Cooker Chicken and Chickpea Tagine
Mimic the flavors of tagine with your slow cooker! Slow cooked chicken and chickpeas with dried apricots and spices
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
Instructions
- Add oil to a large saute pan over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken and cook for 5 minutes undisturbed on one side.
- Remove from heat and reserve.
- Add the onion and garlic to the saute pan and cook for 4 minutes, stirring occasionally
- Add the cumin, coriander, paprika, turmeric, and ground ginger.
- Cook for 1 minute, stirring constantly.
- Add the remaining 3/4 teaspoon salt, chicken stock, honey, and cinnamon. Stir to combine, scraping the pan to loosen any browned bits, and bring to a simmer. Once simmering, remove from heat and add to your slow cooker.
- Stir in the dried apricots and rinsed chickpeas.
- Arrange the chicken, browned side up, on top of the chickpea mixture. Cover and cook on LOW for 7 hours.
- After 7 hours, discard the cinnamon stick.
- If desired, remove the chicken pieces and shred with a fork. Mix back into the slow cooker mixture.
- Spoon over pearl couscous, sprinkle with cilantro and serve with lemon wedges.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!