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Nutrition Facts

Serving Size 1 (547g)

Recipe makes 6 servings

The following items or measurements are not included below:

1 inch fresh gingerroot

ras el hanout spice mix

Calories 489
Calories from Fat 57 (11%)
Amount Per Serving %DV
Total Fat 6.4g 9%
Saturated Fat 1.1g 5%
Monounsaturated Fat 2.8g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 69mg 23%
Sodium 584mg 24%
Potassium 1384mg 39%
Total Carbohydrate 73.1g 24%
Dietary Fiber 11.0g 44%
Sugars 31.5g
Protein 38.2g 76%

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Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

Recipe #137530 | 3½ hours | 30 min prep | add private note
French Tart

By: French Tart
Sep 15, 2005

This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: North African Ras El Hanout Spice Mix N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Preserved Fresh Lemons

SERVES 6 (change servings and units)

Ingredients

OPTIONAL

Accompaniment

Directions

  1. 1
    Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
  2. 2
    Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
  3. 3
    Add herbs,spices & finely chopped ginger with salt & pepper to taste.
  4. 4
    Finally add tinned tomatoes & mix well.
  5. 5
    Pour the above tomato,onion & spice mix into slow cooker or tagine.
  6. 6
    Add chicken & chickpeas & mix well.
  7. 7
    Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
  8. 8
    Give it a gentle but good stir to mix everything together well.
  9. 9
    Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
  10. 10
    If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
  11. 11
    Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
  12. 12
    Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
  13. 13
    Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

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Featured Reviews for This Recipe

From: Chef #545970

On Jun 23, 2008

My family didn't care for this at all. I think it was because of the apricots in the recipe. It just didn't hit our taste buds in a happy way.

0 people found this review helpful

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  • From: Mooncake

    On Jun 22, 2008

    Delicious - thanks for posting! Will me making this often. Cheers

    0 people found this review helpful

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  • From: drumfish

    On Apr 4, 2006

    We have made this recipe twice. For a brighter, cleaner flavor: Omit the flour. Instead of tomato paste and 3 TBS honey, use 3 TBS ketchup and 1 TBS honey. The recipe needs chemical heat. Add to the tomatoes 1 TSP sambal oelek (chili paste) or Tabasco or any hot pepper sauce. Add to the tomatoes the grated zest of one lemon. The cooking time in the recipe is vastly too long. Using chunks of boneless chicken breast, it will be ready in one hour. The result with these changes was the best tagine we have ever eaten, anywhere, anytime Also: the quantities in this recipe will feed at least eight very hungry people.

    22 people found this review helpful

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    From: Stay in the Bay NZ

    On Mar 12, 2006

    This is to die for!! Used Chicken thighs, bone in for this and also added about 1/2 cup of Kalamata Olives and topped with preserved limes and coriander when serving, just wonderful. The perfect accompaniment was spiced couscous #24336 the flavours together were amazing

    8 people found this review helpful

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  • Read all 48 reviews

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