Moroccan Vegetable Chicken Tagine |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Take a trip to Morocco with this exotic and rich dish. A tagine is a North African slow-cooked stew that is named after the pot in which it is cooked. Ingredients:
1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes |
2 medium red potatoes, cut into 1-inch cubes |
1 medium sweet potato, peeled and cut into 1-inch cubes |
1 large onion, halved and sliced |
2 garlic cloves, minced |
6 chicken leg quarters, skin removed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup dried apricots, chopped |
1/2 cup dried cranberries, chopped |
2 tablespoons king arthur unbleached all-purpose flour |
1 can (14-3/4 ounces) reduced-sodium chicken broth |
1/4 cup chili sauce |
1 tablespoon minced fresh gingerroot |
1 teaspoon curry powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cumin |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
hot cooked couscous, optional |
Directions:
1. In a 6-qt. slow cooker, combine the squash, potatoes, onion and garlic. Sprinkle chicken with salt and pepper; place over vegetables. Top with apricots and cranberries.
2. In a small bowl, combine flour and broth until smooth. Stir in the chili sauce, ginger, curry, cinnamon and cumin. Pour over chicken. Cover and cook on low for 7-8 hours or until chicken and vegetables are tender.
3. Stir in garbanzo beans; cover and cook for 30 minutes or until heated through. Serve with couscous if desired. Yield: 6 servings.
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