Slow-Cooker Chicken Tagine
orange couscous

Name: Slow-Cooker Chicken Tagine
Cook time: 400 min
Total time: 400 min
Yield: 4
Ingredients: 1 1/2 Tbsp Paprika, sweet; 2 tsp Cinnamon, ground; 2 tsp Turmeric, ground (opt); 2 tsp Coriander, ground; 1 lb Potatoes, sweet, 1" (2.5 cm) cubes; 1 Onions, yellow, chopped; 2 inches Ginger, fresh, grated; 3 cloves Garlic, chopped; 1 lb Chicken thighs, boneless & skinless; 1 Tbsp Oil, cooking; 1 Lemons, zest and juice of; 1 can Garbanzo beans (14 oz / 387 g), drained and rinsed; 2 Tbsp Tomato paste; 1/2 cup Raisins, golden (opt); 1/4 cup Water; 3/4 tsp Salt; 3/4 tsp Black pepper; 1/4 cup Parsley, fresh, any variety, chopped; ~2 cups Orange couscous (leftover from Monday); 1/4 cup Almonds, sliced

Active: 40 min Total: 6 hr 40 min

Original GF Paleo Vegetarian

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.

Dependency

Salmon with Orange-Ginger Sauce

Ingredients

Metric

Servings:

Slow-Cooker Chicken Tagine:

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

Prep

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.

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Make

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!

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