Moroccan Chicken Tagine (Crock Pot) |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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I'm always looking for new ways to spruce up my monthly menu. This is a great twist to plain ole chicken. Ingredients:
3 lbs skinless chicken pieces, skin removed |
2 cups chicken broth |
1 (14 1/2 ounce) can diced tomatoes, undrained |
2 onions, chopped |
1 cup dried apricot, chopped |
4 garlic cloves, minced |
2 teaspoons ground cumin |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground coriander |
1/2 teaspoon ground red pepper |
6 sprigs fresh cilantro |
1 tablespoon cornstarch |
1 tablespoon water |
1 (15 ounce) can garbanzo beans, rinsed and drained |
2 tablespoons chopped fresh cilantro |
1/4 cup slivered almonds, toasted |
hot cooked couscous or rice |
Directions:
1. Place chicken in crock pot slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken.
2. Cover; cook on low 4 to 5 hours or until chicken i no longer pink in center. Transfer chicken to serving platter; cover to keep warm.
3. Combine cornstarch and water in small bowl; mix until smooth. Stir cornstarch mixture and beans into crock pot slow cooker. Cover; cook on High 15 minutes or until thickened. Pour sauce over chicken. Sprinkle with cilantro and toasted almonds. Sever with couscous or rice.
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