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Slow Cooker Chicken Tagine
Prep
15 mins
Cook
5 hrs
Servings
8
Difficulty
Hard
This is my go to recipe when I want to impress without spending hours in the kitchen. A slow cooker tagine brings all those warm Moroccan spices and flavors together with minimal effort on my part. The chicken thighs stay incredibly tender and juicy as they braise with sweet dried fruit, aromatic spices, and caramelized onions. What I love most is that you just dump everything in and let time do the work for you. Plus, carrots are packed with beta carotene and antioxidants that make this dish as nourishing as it is delicious. It's the perfect weeknight dinner that tastes like you've been cooking all day.
Ella x
Ingredients
- 88 skinless, boneless chicken thighs
- 22 large onions, thinly sliced
- 44 large carrots, thinly sliced
- ½ cup raisins½ cup raisins
- ½ cup dried apricots, chopped½ cup dried apricots, chopped
- 22 cups chicken broth
- 22 tablespoons tomato paste
- 22 tablespoons lemon juice
- 22 tablespoons all-purpose flour
- 22 teaspoons garlic salt
- 22 teaspoons ground cumin
- 11 ½ teaspoons ground ginger
- 11 teaspoon ground cinnamon
- 11 teaspoon hungarian paprika
- 11 teaspoon ground black pepper
- 33 cups water
- 22 cups couscous
- 11 tablespoon butter
Detail level
Instructions
- 1
Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
- 2
Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and pepper together in a bowl. Pour over chicken and vegetables.
- 3
Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Shred chicken slightly using 2 forks. Continue cooking 30 minutes.
- 4
Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.
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