Moroccan Chicken Tagine

Make the best traditional Moroccan Chicken Tagine with tomatos, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro. An easy and tasty recipe.

Ingredients - Moroccan Chicken Tagine:
  • 3 pounds bone-in chicken pieces, skin removed
  • 2 cups chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 onions, chopped
  • 1 cup dried apricots, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground red pepper
  • 6 sprigs fresh cilantro
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup slivered almonds, toasted
  • Hot cooked couscous or rice
Preparation - Moroccan Chicken Tagine:
  • Place chicken in slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken. Cover; cook on LOW 4 to 5 hours or until chicken is tender.
  • Transfer chicken to serving platter; cover to keep warm. Combine cornstarch and water in small bowl until smooth. Stir cornstarch mixture and chickpeas into slow cooker. Cover; cook on HIGH 15 minutes or until sauce is thickened.
  • Pour sauce over chicken. Sprinkle with cilantro and toasted almonds and serve with couscous.
Serves 4 - 6

Tip: To toast almonds, heat small nonstick skillet over medium-high heat. Add almonds; cook and stir about 3 minutes or until golden brown. Remove from pan at once. Let cool before adding to other ingredients.

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