chicken tagine

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 8 skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 eggplant, cut into 1 inch cubes
• 2 large onions, thinly sliced
• 4 large carrots, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup chopped dried apricots
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons lemon juice
• 2 tablespoons all-purpose flour
• 2 teaspoons garlic salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 3/4 teaspoon ground black pepper
• 1 cup water
• 1 cup couscous

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 5 hrs 30 mins


• heat olive oil in a skillet over medium-high heat. place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. remove the skillet from the heat.
• place the browned chicken and eggplant on the bottom of a slow cooker. layer the onion, carrots, dried cranberries, and apricots over the chicken.
• whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. pour the broth mixture into the slow cooker with the chicken and vegetables.
• cook on high setting for 5 hours, or on low setting for 8 hours.
• bring water to boil in a saucepan. stir in couscous, and remove from heat. cover, and let stand about 5 minutes, until liquid has been absorbed. fluff with a fork.