Thursday, August 25, 2016

chicken tagine


  • 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


    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.

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