Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

Ingredients

• 6 boneless skinless chicken breasts, chopped into large chunks
• 2 tablespoons flour or cornflour
• 2 large onions, chopped
• 3-4 garlic cloves, chopped finely
• 1-2 tablespoon extra virgin olive oil
• 1 inch fresh gingerroot, finely chopped
• 6 ounces dried apricots
• 2 tablespoons tomato paste
• 2 (14 ounce) cans chopped tomatoes
• 2 (14 ounce) cans chickpeas
• 3 tablespoons honey
• 1/2 pint chicken stock
• 1 pinch saffron or 1 teaspoon turmeric
• 4 teaspoons ras el hanout spice mix (or make up spice mix below)
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper (optional)
• salt and black pepper
• chopped fresh coriander, to serve (Cilantro)

OPTIONAL

• 2 carrots, peeled & diced (optional)
• 1 preserved lemon, chopped into small wedges (optional)

Accompaniment

• harissa

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.