Print

Slow Cooker Chicken Tagine with Apricots and Chickpeas

This elegant Moroccan Chicken Tagine recipe is perfect for the slow cooker. The chicken tenderizes as it absorbs the fragrant North African spices and fills the house with the most delicious aromas. There's plenty of sauce and chickpeas to spoon over the chicken and a bed of rice or couscous.

5 from 3 reviews

Tender chicken and chickpea stew with North African flavors.

Ingredients

Instructions

  1. Season the tops of the chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  2. Heat a large skillet over medium-high heat. Add oil to the pan and swirl to coat. Add chicken to pan, top/seasoned side down. Cook for 5 minutes, until nicely browned on the top side only. Transfer to a plate.
  3. Add onion and garlic to pan and sauté 4 minutes, stirring occasionally, until softened. Add spices: cumin, coriander, paprika, turmeric, ginger, red pepper and 1 teaspoon salt. Cook, stirring constantly, for 1 minute. Add broth and honey, scraping pan to loosen browned bits. Bring to a simmer. Carefully pour hot mixture into a 6-quart electric slow cooker. Stir in apricots, chickpeas and cinnamon sticks. Arrange chicken on top, browned side facing up. Cover and cook on LOW for 6 hours. Discard cinnamon sticks.
  4. Brown the Almonds: Heat olive oil in a small skillet over medium heat. Cook the almonds, tossing constantly, until lightly browned. Drain on paper towels.
  5. To Serve: Serve over couscous or rice. Sprinkle generously with almonds and cilantro and place a couple of lemon wedges on each plate.