Slow Cooker Chicken Tagine Recipe2021-03-18
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3 g
Trans Fat1 g
Unsaturated Fat3 g
Slow cooker chicken tagine recipe. This chicken recipe belongs to Moroccan cuisine. Chicken thighs with vegetables, dried fruit, and an exotic mix of spices cooked in a slow cooker. You may also like Tangy Chicken with New Potatoes:
Slow Cooker Tangy Chicken with New Potatoes Recipe
Lemonade concentrate takes the edge off the mustard in this delicious chicken-and-potato duo. Use chicken breast halves, thighs, and drumsticks for this recipe.
Makes 4-5 servings
Ingredients: 1½ pounds (720 g) tiny new potatoes, peeled and quartered, 1 small yellow onion, peeled and cut into wedges, 1 tablespoon (15 ml) quick-cooking tapioca, 3 pounds (1.44 kg) meaty chicken pieces, such as breast halves, thighs, and drumsticks, skinned, 1/2 teaspoon (2 ml) salt, 1/4 (1 ml) teaspoon freshly ground black pepper, 1/4 cup (60 ml) frozen lemonade concentrate, thawed, 3 tablespoons (45 ml) Dijon-style mustard, 1 teaspoon (5 ml) finely shredded lemon zest, 6 oz (180 ml) jar marinated artichoke hearts
Instructions: In a 6-7-quart 96-7 L) slow cooker, combine potatoes and onion. Stir and sprinkle with tapioca. Place chicken pieces over vegetables. Sprinkle with salt and black pepper.
In a small mixing bowl, combine lemonade concentrate, mustard, and lemon zest. Mix well and pour mustard mixture over the chicken. Cover slow cooker and cook on low-heat setting for 7-8 hours, or until chicken and vegetables are tender.
Turn off the slow cooker and open the lid. Transfer cooked chicken to a serving platter. Divide chicken among 4-6 shallow bowls. Stir undrained artichoke hearts into the vegetable mixture in the slow cooker.
Spoon vegetable mixture over chicken. Serve with hot.
Per serving: 509 calories, 14 g total fat, 138 mg cholesterol, 829 mg sodium, 47 g carbohydrate, 3 g fiber, 51 g protein
Slow Cooker Chicken Tagine Recipe
- 8 boneless and skinless chicken thighs, cut into cubes
- 2 large yellow onions, peeled, halved and sliced
- 4 carrots, peeled and sliced
- 1/2 cup dried apricots, coarsely chopped
- 2 cups (500 ml) chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons garlic salt
- 1½ teaspoons ground cumin
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon freshly ground black pepper
- cooked giant couscous
- 1/2 cup raisins
In a 6-quart (6 L) slow cooker, layer cubed chicken, onions, carrots, raisins, and apricots.
In a medium mixing bowl, combine chicken broth, all-purpose flour, tomato paste, lemon juice, garlic salt, ground cumin, ginger, cinnamon, and black pepper. Whisk well and pour mixture over chicken and vegetables in a slow cooker.
Cover cooker and cook on low-heat setting for 8 hours or until chicken and vegetables are tender.
Turn off the slow cooker and open the lid. Transfer cooked chicken, vegetables, and fruits to serving plates. Sprinkle with chopped green onions and serve over the cooked couscous.