94 Reviews of Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

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.

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

From: Dans La Lune

On Nov 19, 2007

This was an excellent recipe! I left out the canned tomatoes for dietary reasons (but kept the tomato paste)and only used one extra large onion instead of 2 large. The spices were incredible and gave a multi-dimensional flavor in every bite. I only used about 3/4 teaspoon of cayenne and it came out perfect... exactly as you described French Tart, "fragrant and fruity". I used my slow cooker for 3 hours on high and everything was great. Served it with couscous and whole wheat baguette. Thanks for a great meal! ***UPDATE: The leftovers were even better! I recommend letting this sit and settle overnight. The flavors meld together wonderfully.

From: everydaychef

On Dec 5, 2007

Yep - I agree with everyone else that this was yummy. I didn't use the apricots (DW believes that fruit in savoury dishes is contraversial!) and used preserved lemon instead (I guess sour fruit must be OK?). Absolute winner in the slow cooker!

From: CopperPot

On Sep 20, 2005

This was a great & very simple recipe. I did not have fresh ginger, so I used ground ginger which was fine. The juice was rich & fruity & you were right French Tart, it was very simple in the crockpot. The chickpeas made it a real one pot meal too. I did not have the special Moroccan seasoning, but like the ginger, it was great with the alternatives offered. A real firm family favourite already! I recommend this recipe 100%. Thanks for sharing it with us French Tart.......Love your user name!!!

From: cryssi

On Jun 28, 2006

yummy! I did it wrong too. I put in 1 can of chicken broth but cut the rest of the ingredients in half. It was a little salty b/c I was too heavy-handed with the salt. I was amazed that the chicken was so moist after 8 hrs on LOW in the crockpot. I also didn't have the special seasoning but the subs worked great! Next time, I will make the full recipe of sauce, still use 1 can of chickpeas, and put more than 2 chicken breasts in (I put the breasts in whole and frozen). I served with couscous. Pita or flatbread would DEFINITELY be good too! Thanks! DH said I can put this in the rotation...

From: pamelad

On Jun 5, 2008

This is one of the best dishes I have ever made, and indeed one of the best I have ever eaten. I used French Tart's ras el hanout recipe. I used a lot of whole spices and ground them the day I made the spice mix. So good and worth the effort, but playing with spices is my idea of fun. I didn't alter the recipe at all, and won't next time, which is unusual for me. That's how good it is! I intend to check out French Tart's many other recipes. Next on the menu: Her Fragrant Moroccan Beef, Date, Honey and Prune Tagine.

From: eBear!

On Apr 22, 2008

Simply amazing. My boyfriend made this for me one night, and he did actually add golden raisins along with the apricots. He also made it using boneless, skinless chicken breasts which we both felt were not the best choice. It needed a meatier taste - I think bone-in, skinless thighs would work amazingly with this. We had it with plain couscous and West Indian hot pepper sauce on the side (all we had on hand) to give it some added heat. However, over all this is a totally filling, beautiful combination of flavours and textures. I should add that I read the review below in which a member mentions that they feel the cooking time is too long, especially for chicken breast meat. Perhaps their crock pot had a higher temperature setting, because I have our second attempt at this in the crock pot as I type, and it has definitely taken at least three hours to achieve fully cooked chicken, and I think the chickpeas need longer to soften a bit more. But that's just my opinion. Overall, this dish is a stunning combination of flavours and textures, and is totally satisfying and filling. A great dish!

From: Heatherbelle2

On Feb 21, 2007

We loved this. I halved the chick peas & tomatoes, used 5 thigh cutlets & added some Morocan Spice Mix & a teaspoon of harissa to give it some heat. A HUGE hit. Served it with the fruity couscous as others have recommended. Lovely, thank you.

From: Moogliwoogli

On Jan 26, 2007

What a simple yet absolutely delicious recipe! Thank you so much for sharing it. Morrocan food uses many of the same ingredients as North Indian cooking in the Moghul style so I wanted to clarify one thing, I think this recipe might be calling for "Chilli" powder, (note the extra "l"), which is the hot stuff (aka Cayenne powder) instead of Chili powder which is used to make Chili soup, a southwestern dish and usually contains oregano which is NOT used in Moroccan cooking. Most Morrocan dishes use chilli powder (the hot kind) and this recipe calls for 1 tsp of it which should be enough for the stoutest taste buds! We like things a bit tamer and opted for 1/2 tsp which seemed plenty hot to us! Also, all the spices can be found cheaply in an East Indian grocery store. Anyway, thanks for the great recipe!!