Crock Pot Moroccan Chicken, Apricot, and Chickpea Tagine


On our Sunday drives home from the cabin on the Key Peninsula, we like to talk about what we want to eat for the week ahead and do a little menu planning for Sunday afternoon shopping. Whether subliminal or blatant, the weather on the drive plays a part in our food moods. We decided to make this lunch while driving home in grey rain showers. The bright colors, warmly layered flavors, and lightly sweet and middle eastern tasting tones bring sunshine even on a dreary day. We made a big crockpot full, some whole wheat cous cous to go on the side, and brought this for the week’s lunches.

Chop two large onions and 3 or 4 garlic cloves. Saute in olive oil, over medium heat, in a very large frying pan for five minutes.

Saute the onions and garlic
Saute the onions and garlic

Gather up a tablespoon of flour, 3 tbsp honey, and 2 tablespoons of tomato paste.
Add a cup of stock to the frying pan, then gradually stir in the tablespoon of flour, mixing well so it’s not lumpy. Stir in the three tablespoons of honey and two tablespoons of tomato paste.

Ingredients to mix into the onions
Ingredients to mix into the onions

Add either 4 tsps of ras el hanout spice mix, or add 1 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp cayenne pepper. This is what makes the dish fantastically delicious PLUS so brightly colorful.

A Moroccan style spice mix
A Moroccan style spice mix

Stir the mix into the frying pan, along with 28 ounces of canned chopped tomatoes, 1 1/2 pounds of chopped chicken breast, and 28 ounces of canned chick peas. Mix well and stir in the six ounces (or more!) of dried apricots.

Look at that beautiful color!
Look at that beautiful color!

Add everything into the crock pot and turn it up to high for 3 or 4 hours.

Into the crock pot
Into the crock pot

Cook up some whole wheat cous cous as a bed for the tagine, and enjoy a week of warm, bright lunches.


Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 T flour
  • 2 large onions, chopped
  • 3-4 garlic cloves, finely chopped
  • olive oil
  • 1 inch fresh ginger, finely chopped
  • 6 ounces dried apricots (we used more, because they were so good)
  • 2 T tomato paste
  • 28 ounces canned, chopped tomatoes
  • 28 ounces canned chickpeas
  • 3 T honey
  • 1/2 pint chicken or vegetable stock
  • 1 pinch saffron (or 1 tsp turmeric)
  • 4 tsp ras el hanout spice mix (or, we used 1 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp ground cumin)
  • 1 tsp cayenne pepper (optional)
  • salt and pepper
  • chopped fresh cilantro to serve on top
  • cous cous (to make and serve on the side)

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

4 thoughts on “Crock Pot Moroccan Chicken, Apricot, and Chickpea Tagine”

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s