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Week of 9/7/15

Slow-Cooker Chicken Tagine
orange quinoa

Active: 40 min Total: 6 hr 40 min
Original GF Paleo Vegetarian
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.
Dependency
Salmon with Orange-Ginger Sauce
Tags
Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Chicken, non-ground, Beans, garbanzo
Cuisines
Asian - Indian
Save recipe
192

Ingredients

Metric
Servings:
4
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 quinoa (leftover from Monday) - ~2 cups
  • Almonds, sliced - 1/4 cup

Prep

  1. Make spice mix - Combine paprika, cinnamon, turmeric and coriander. (Can be done up to 5 days ahead)
  2. Sweet potatoes / Onions / Ginger / Garlic - Prep as directed (Can be done up to 3 days ahead)
  3. 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)
  4. Lemons - Prep as directed. Keep zest and juice separate.
  5. Garbanzo beans - Drain and rinse.
  6. 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).
  7. Cook quinoa - If you have quinoa leftover from Monday, skip this step. Combine 1/4 cup dry quinoa with and 1/2 cup liquid (stock or water) for each serving (for 4 servings, use 1 cup quinoa and 2 cups liquid) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  8. Chop parsley.

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Make

  1. Reheat quinoa in the microwave. Toss with almonds.
  2. Remove lid from slow-cooker and top chicken tagine with lemon juice and parsley. Serve over quinoa and enjoy!

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