Slow Cooker Chicken Tagine
Tagine is a Moroccan stew often served over couscous. This one is made with chicken, vegetables and spices.
1/2 cup dried apricots, cut into fourths
1/4 cup raisins
1 (15-ounce) can garbanzo beans, rinsed, drained
1 medium (1/2 cup) onion, sliced
1 medium red bell pepper, cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1 tablespoon white wine vinegar or cider vinegar
2 teaspoons paprika
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/4 pounds boneless skinless chicken breasts, cut into strips
1 1/4 cups chicken broth
2 tablespoons cornstarch
Hot cooked couscous, if desired
Place apricots, raisins, beans, onion, bell pepper and carrots in slow cooker. Sprinkle with vinegar, paprika, coriander, cumin, salt and cinnamon.
Melt butter in 12-inch skillet until sizzling; add chicken strips. Cook over medium-high heat, stirring occasionally, 4-5 minutes or until is chicken browned. Add chicken to slow cooker. Pour
chicken broth over ingredients in slow cooker.
Cover; cook on Low heat setting 5-6 hours, or on High heat setting 3-4 hours or until chicken is tender. Remove chicken from slow cooker; keep warm.
Combine remaining 1/4 cup chicken broth and cornstarch in bowl; stir with whisk until well mixed. Stir into mixture in slow cooker. Return chicken to slow cooker. Cover; cook on High heat setting 20-30 minutes or until juice is thickened.
Serve chicken mixture with hot cooked couscous, if desired.
Dried Turkish apricots come whole rather than halved. They’re moister and sweeter than the more common California dried apricots. Either version of the Vitamin A rich fruit will work well in this recipe.
Nutrition Facts (1 serving (without couscous))
Dietary Fiber: 6g
Recipe #15565©2011Land O'Lakes, Inc.