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Nutrition Facts
Serving Size 1 (586g) Recipe makes 4 servings
Calories 510
Calories from Fat 95		(18%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 1.8g	9%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 103mg		34%
Sodium 1045mg		43%
Potassium 1455mg		41%
Total Carbohydrate 62.7g		20%
	Dietary Fiber 10.9g	43%
	Sugars 24.4g
Protein 43.7g		87%
detailed view... how is this calculated?

Moroccan Chicken Tagine (Crock Pot)

Recipe #266687 | 4½ hours | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: barefootmommawv
Nov 19, 2007

I'm always looking for new ways to spruce up my monthly menu. This is a great twist to plain ole chicken.

SERVES 4 -6 (change servings and units)

Ingredients

3 lbs skinless chicken pieces, skin removed
2 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
2 onions, chopped
1 cup dried apricot, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground red pepper
6 sprigs fresh cilantro
1 tablespoon cornstarch
1 tablespoon water
1 (15 ounce) can garbanzo beans, rinsed and drained
2 tablespoons chopped fresh cilantro
1/4 cup slivered almond, toasted
hot cooked couscous or rice

Directions

1
Place chicken in crock pot slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken.
2
Cover; cook on low 4 to 5 hours or until chicken i no longer pink in center. Transfer chicken to serving platter; cover to keep warm.
3
Combine cornstarch and water in small bowl; mix until smooth. Stir cornstarch mixture and beans into crock pot slow cooker. Cover; cook on High 15 minutes or until thickened. Pour sauce over chicken. Sprinkle with cilantro and toasted almonds. Sever with couscous or rice.

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Featured Reviews for This Recipe

From: Chef #634574

On May 6, 2009

This was very tasty--we liked the sweetness and the light spiciness of it. The apricots tasted especially good after being cooked in the crock pot for several hours.

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From: Brooke the Cook in WI

On Feb 28, 2009

Lovely Moroccan chicken dish! While I was adding the spices, I was fearful that it would be overpowering, but everything turned out very tasty. I couldn't really distinguish the apricots, but DH thought they made the dish sweet. I used diced boneless chicken breast and served with a nice loaf of French bread to mop us the sauce with. Oh - and I put my garbonzo's in right away (cuz I didn't read carefully enough) and they turned out just fine.

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From: IAteMyGluestick

On Feb 3, 2008

This was truly delicious. A nice change of pace from your typical crockpot recipes that include cream-of-something or other soup and a meat. Makes great leftovers. Be sure not to omit the slivered almonds, it really adds a nice texture. We served this over brown rice, because that's what we had on hand. Thanks for the great recipe!

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From: Mctet

On Dec 17, 2007

Wow, this was a great discovery! I was trying to find a slow cooker recipe that would help me get rid of a pantry full of chick peas. I don't even like dried apricots but they really added a delicious and unique flavour to this dish. I made the recipe as outlined and served it on couscous.

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