Slow-Cooker Chicken Apricot And Chickpea Tagine Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken thighs, diced onions, minced garlic, chopped apricots, drained chickpeas, and a mixture of ground cumin, coriander, cinnamon, salt, and pepper.
• STEP 2.Pour in chicken broth and stir to combine all the ingredients.
• STEP 3.Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and cooked through.
• STEP 4.Once cooked, remove the chicken thighs from the slow cooker and shred the meat using two forks.
• STEP 5.Return the shredded chicken to the slow cooker and stir to combine with the sauce.
• STEP 6.Serve the chicken apricot and chickpea tagine over cooked couscous or with crusty bread.
• STEP 7.Garnish with fresh cilantro or parsley, if desired.

Cooking Tips

• For extra flavor, brown the chicken thighs in a skillet before adding them to the slow cooker.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and stir it into the tagine during the last 30 minutes of cooking.
• Feel free to add other vegetables like carrots or bell peppers to the tagine for added texture and flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the tagine in a saucepan over low heat, adding a splash of water or broth if needed to prevent it from drying out.
• Serve the reheated tagine with fresh herbs and a squeeze of lemon juice to brighten the flavors.