Community Pick
Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine
photo by DianaEatingRichly
- Ready In:
- 3hrs 30mins
- Ingredients:
- 23
- Serves:
-
6
ingredients
- 6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
- 1 tablespoon flour or 2 tablespoons cornflour
- 2 large onions, chopped
- 3 -4 garlic cloves, chopped finely
- 1 -2 tablespoon extra virgin olive oil
- 1 inch fresh gingerroot, finely chopped
- 6 ounces dried apricots
- 2 tablespoons tomato paste
- 2 (14 ounce) cans chopped tomatoes
- 2 (14 ounce) cans chickpeas
- 3 tablespoons honey
- 1⁄2 pint chicken stock
- 1 pinch saffron or 1 teaspoon turmeric
- 4 teaspoons ras el hanout spice mix (or make up spice mix below)
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper (optional)
- salt and black pepper
- chopped fresh coriander, to serve (Cilantro)
-
OPTIONAL
- 2 carrots, peeled & diced (optional)
- 1 preserved lemon, chopped into small wedges (optional)
-
Accompaniment
- harissa
directions
- 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!
- Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
- Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
- Add herbs,spices & finely chopped ginger with salt & pepper to taste.
- Finally add tinned tomatoes & mix well.
- Pour the above tomato,onion & spice mix into slow cooker or tagine.
- Add chicken & chickpeas & mix well.
- Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
- Give it a gentle but good stir to mix everything together well.
- 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.).
- If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
- 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.
- 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.
- 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.
Questions & Replies
-
I'm confused...the ingredients list ras el hanout (which I already have) and says if you don't have it to make up spice below. I don't see any spice mix below and need to know if I am adding the coriander, cinnamon, cumin, and cayenne to the ras el hanout or in place of? Ras el hanout has way more than just those four spices!Â
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Reviews
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This was so good, that I paid myself twenty dollars plus a tip for this entree and asked to see the dessert menu. I do not own a crock pot so I cooked this in my oven at 275 for 2 hours then turned it up to 400 for another 30 minutes to kill any bacteria. I used the exact ingredients listed and it was plenty spicy for me.Â
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I have had this recipe in my cookbook forever and my husband finally made it yesterday. It was absolutely amazing! We made a few mods based on our tastes and what we had on hand - we used 2lbs of cut up boneless skinless chicken thighs (browned first), one large onion, 2 tbsp flour, 1 can each of drained chickpeas and diced tomatoes, 1tbsp honey, and about 2 cups of homemade stock. We forgot the saffron but will remember the next time. The apricots were large so we tore them in half but it wasn't really necessary. Cooked on high for just under 3.5 hrs. The chicken was tender, the sauce perfect - not too runny or too thick. No extra salt needed. He served it with mixed veg couscous and the meal was simply sublime. Oh, and I just realized he forgot the cilantro! We didn't miss it though, it's great as is. Thank you for a terrific recipe, French Tart.Â
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Made this last night. We enjoyed it but it wasn't 5 stars. I thought it came out a bit too soupy. Next time i will only add 1 can of diced tomatoes. Also I will cut back to 2 tablespoons for the honey. We don't like tons of heat so I cut the Cayenne back to 1/2 tsp, which could account why it was too sweet for us. <br/>Thank you for a great recipe.Â
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This is the best thing I have ever made in the slow cooker! Has helped to restore my faith that there is a way to have a tasty and nutritious meal waiting for my family after work. So many other recipes turn out bland, but not this one! I used bone in thighs, prepared the sauce mixture and precooked dried chick peas the night before. I made the Ras-El-Hanout, but upped the amount slightly as we like spicy food, some of my dried spices were a little old, and as mentioned above - we have had bad luck with bland food coming out of the slow cooker before. Nestled the chicken in the sauce mixture to marinate overnight in the fridge. Cooked for 6 hours on low and then kept it warm until we were ready to eat. Yum!Â
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This wonderful dish is good anytime of the year. I made the tagine on the stove top and slowly simmered it for three hours. I was afraid the boneless/skinless chicken breasts would be dried out but they were moist and so tender I could cut it with my spoon. Served with plain couscous. Thanks for another great recipe.Â
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Tweaks
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Cooked this with Instant Pot pressure cooker under manual HP 15mins mode. for pressure cooker would recommend chicken thigh instead of breast. Put only 2 tbsp of honey and that gave it a nice sweet flavour. I omitted the apricot as there seem to have alot of food. I used both and the chicken breast was quite dry while the thigh was nice and moist. If you like heat like we do, definitely add 1tsp of hot chilli powder, which I did and this dish was great! Definitely a keeper.Â
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Served to family members (some that i was going out on limb serving an international dish) and they all loved it. Don't forget to lightly brown the chicken before putting in the crock pot (seasoned with mit mita), not too much...High setting for about 2 hrs and low for about 3 hrs with boneless skinless chicken thighs and it was still moist. I keep everything in the recipe except 1,1/2 cans of chickpeas. Added a little ketchup, a little extra tumeric, chopped the apricots, 2 carrots, 1 bell pepper, and 1 sweet potato made for a really nice balance of flavors, was worried about a strong apricot flavor and was not the case at all, in fact could have added a few more apricots, also added 2 dried lemons instead of preserved lemon, served with cous cous and naan. used canned garbanzo beans and they were soft for me. Very very good...curry/stew/chili feel but at whole different level. Thanks for this recipe.Â
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RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
<p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p>
<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
<p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p>
<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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