Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

Name: Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 6 large boneless skinless chicken breasts; 1 tbsp flour; 2 large onions; 3 garlic cloves; 1 tbsp extra virgin olive oil; 1 inch fresh gingerroot; 6 oz dried apricots; 2 tbsp tomato paste; 2 can chopped tomatoes (14 ounce); 2 can chickpeas (14 ounce); 3 tbsp honey; 1 cup chicken stock; 1 pinch saffron; 4 tsp ras el hanout spice mix; 1 tsp ground coriander; 1 tsp ground cinnamon; 1 tsp ground cumin; 1 tsp cayenne pepper; salt and black pepper; chopped fresh coriander; 2 carrots; 1 preserved lemon; Accompaniment

Chicken, chickpeas and apricots come together in this tagine, fragrant with saffron and cinnamon and cooked in a pan. It comes to the table with fluffy pureed or mashed potatoes and pasta.

3 hr 30 min · Serves 6 · Takes some skill

Method

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Time: Prep 30 min · Cook 180 min · 210 min total
Difficulty: hard

1
If you use dried chickpeas, you MUST soak them and cook them first! Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
10 min
2
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
3
Add herbs,spices & finely chopped ginger with salt & pepper to taste. Finally add tinned tomatoes & mix well.
4
Pour the above tomato,onion & spice mix into slow cooker or tagine. Add chicken & chickpeas & mix well.
5
Add dried apricots making sure they are covered by juice. (Add the carrots if using.). Give it a gentle but good stir to mix everything together well.
6
Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours.
7
If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
180 min
8
Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
9
Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
10
Preserved lemons make a great addition, add them when you add the apricots and carrots.