See Also: Moroccan Chicken Tagine(recipes)
Moroccan fish tagine(recipes)
Moroccan Pork Tagine(recipes)
Moroccan lamb tagine(recipes)
Moroccan lamb tagine with prunes(recipes)
Moroccan fish tagine with coriander couscous(recipes)
Moroccan lamb tagine with ras el hanout and couscous(recipes)
Moroccan lamb tagine with lemon and pomegranate couscous(recipes)
Chicken tagine(recipes)
Chicken tagine with preserved lemons and olives(recipes)

Moroccan Chicken Tagine (recipes)


Moroccan Chicken Tagine

Yield: Makes 4 to 6 servings



Ingredients:



3pounds bone-in chicken pieces, skin removed

2cups chicken broth

1can (14-1/2 ounces) diced tomatoes, undrained

2onions, chopped

1cup dried apricots, chopped

4cloves garlic, minced

2teaspoons ground cumin

1teaspoon ground cinnamon

1teaspoon ground ginger

1/2teaspoon ground coriander

1/2teaspoon ground red pepper

6sprigs fresh cilantro

1tablespoon cornstarch

1tablespoon water

1can (15 ounces) chickpeas (garbanzo beans), drained and rinsed

2tablespoons chopped fresh cilantro

1/4cup slivered almonds, toasted

Hot cooked couscous or rice









Preparation:





1.Place chicken in slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken. Cover; cook on LOW 4 to 5 hours or until chicken is tender. 2.Transfer chicken to serving platter; cover to keep warm. Combine cornstarch and water in small bowl until smooth. Stir cornstarch mixture and chickpeas into slow cooker. Cover; cook on HIGH 15 minutes or until sauce is thickened. 3.Pour sauce over chicken. Sprinkle with cilantro and toasted almonds and serve with couscous.







Tip:

To toast almonds, heat small nonstick skillet over medium-high heat. Add almonds; cook and stir about 3 minutes or until golden brown. Remove from pan at once. Let cool before adding to other ingredients.