Slow-Cooker Chicken Tagine
side salad with almonds and red peppers

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; 1 head Cauliflower, 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; 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; 1 Bell peppers, red, chopped; 1 1/2 Tbsp Vinegar, red wine; 2 tsp Mustard, dijon; 2 tsp Maple syrup; 3 Tbsp Oil, olive; 3 oz Mixed greens; 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
Cauliflower - 1 head , 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
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

Side Salad with Almonds and Red Peppers:

Bell peppers, red - 1 , chopped
Vinegar, red wine - 1 1/2 Tbsp
Mustard, dijon - 2 tsp
Maple syrup - 2 tsp
Oil, olive - 3 Tbsp
Mixed greens - 3 oz
Almonds, sliced - 1/4 cup

Prep

Make spice mix - Combine paprika, cinnamon, turmeric and coriander. (Can be done up to 5 days ahead)
Bell peppers / Sweet potatoes / Onions / Cauliflower / Ginger / Garlic - Prep as directed (Can be done up to 3 days ahead)
Make vinaigrette - If prepping right before cooking, get tagine in the slow-cooker before coming back to this prep step. Whisk vinegar, Dijon mustard, maple syrup and cooking oil. Season to taste with salt and pepper. (Can be done up to 4 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.
Slow-cook tagine - Combine chicken, tomato paste, raisins, water, sweet potatoes, onions, cauliflower, 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).
Chop parsley.

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Make

Toss greens, red peppers and almonds in vinaigrette.
Remove lid from slow-cooker and top chicken tagine with lemon juice and parsley. Serve with salad on the side and enjoy!

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