Slow-Cooker Chicken Tagine
This chicken and vegetable stew is seasoned with a unique spice mix that gives it great aroma and flavor. While traditional tagines are cooked in pottery with the same name, our version is made in the slow-cooker which helps to concentrate all those great flavors.
- Paprika, sweet - 1 1/2 Tbsp
- Cinnamon, ground - 2 tsp
- Turmeric, ground (opt) - 2 tsp
- Coriander, ground - 2 tsp
- Potatoes, sweet - 1 lb, 1" (2.5 cm) cubes
- Onions, yellow - 1, chopped
- Ginger, fresh - 2 inches, grated
- Garlic - 3 cloves, chopped
- Chicken thighs, boneless & skinless - 1 lb
- Oil, cooking - 1 Tbsp
- Lemons - 1, zest and juice of
- Garbanzo beans (14 oz / 387 g) - 1 can, drained and rinsed
- Tomato paste - 2 Tbsp
- Raisins, golden (opt) - 1/2 cup
- Water - 1/4 cup
- Salt - 3/4 tsp
- Black pepper - 3/4 tsp
- Parsley, fresh, any variety - 1/4 cup, chopped
- Orange couscous (leftover from Monday) - ~2 cups
- Almonds, sliced - 1/4 cup
- Make spice mix - Combine paprika, cinnamon, turmeric and coriander. (Can be done up to 5 days ahead)
- Sweet potatoes / Onions / Ginger / Garlic - Prep as directed (Can be done up to 3 days ahead)
- Chicken - Season with some salt and pepper and tenderize with a fork. (If you are in a rush, you can skip this next step, but it will add more flavor to your finished dish) Heat a skillet or frying pan over medium-high heat. Add cooking oil and then chicken to heated oil. Cook chicken until browned, 2 to 3 minutes on each side. (Can be done 1 day ahead)
- Lemons - Prep as directed. Keep zest and juice separate.
- Garbanzo beans - Drain and rinse.
- Slow-cook tagine - Combine chicken, tomato paste, raisins, water, garbanzo beans, sweet potatoes, onions, ginger, garlic, lemon zest, spice mix, salt and pepper in the bowl of a slow cooker. Slow-cook on low for 6 to 8 hours (or high for 3 to 4 hours).
- Couscous - If you have couscous leftover from Monday, skip this step. If you don’t have couscous leftover from Monday’s dinner, measure out ¼ cup each of dry couscous and liquid (stock or water) for each serving (for 4 servings, use 1 cup couscous and 1 cup liquid). Heat the liquid in a small saucepan until boiling. Remove the pan from the heat, stir in the couscous and cover with the lid. Allow to sit, covered for 10 minutes. Fluff with a fork and season with salt and pepper. (Can be done up to 3 days ahead)
- Chop parsley.
- Reheat couscous in the microwave. Toss with almonds.
- Remove lid from slow-cooker and top chicken tagine with lemon juice and parsley. Serve over couscous and enjoy!
We followed the recipe and the flavors in this just did not work well together. We threw most of it away.0 Helpful
I followed the recipe as written, left it in the crock pot for 8 hours on low overnight, and ended up with a brown glop that resembled dog food. It did make the house smell delicious, so I still held out hope, but ended up putting the entire crock pot's contents in the garbage disposal. My first real bummer of a recipe from Cook Smarts.0 Helpful
I don't know whether it was too much spice, ginger or lemon zest, but the taste was just off. Almost had a chemical after taste. Also not enough liquid.0 Helpful
this is the first and only recipe so far that I just did not like at all it all came out mushy and the seasoning was just off.0 Helpful
First meal I didn't care for.0 Helpful
It was pretty good, but not exceptional. I used regular (not sweet) paprika and included 1/2 C chicken stock as per other recommendations. Cooked for 7 hours. Chicken and taste were very good. The directions list the spices toward the end of the slow cooker additions and so, consequently, they didn't sit in the sauces at all. Not sure if this was intentional. Finally, the sweet potatoes were sitting on top (with those spices) and so were only lukewarm when we ate the meal (slow cooker finished and kept it cold for an hour before we ate).0 Helpful