Slow-Cooker Moroccan Tagine {Chicken, Chickpeas & Vegetable Stew}
Author: 
Recipe type: Main, Entree
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chicken, vegetables, chickpeas and tomatoes are slow-cooked in aromatic Moroccan spices to create a flavorful and healthy stew that will keep you warm and happy on cool nights.
You will need:
  • Olive oil - 2 tsp
  • Red onion - 1 small, finely chopped
  • Garlic - 5 cloves, minced
  • Carrots - 2, sliced
  • Sweet potato - 1 small, diced
  • White or red potato - 1, diced
  • Cauliflower florets - 1 cup
  • Dried apricots - ¼ cup (optional, see Notes)
  • Hunt's diced tomato - 1 14.5 oz can
  • Chickpeas - 1 14.5 oz can, drained and rinsed
  • Chicken breast - ½ lb, diced
  • Cayenne powder - 1 tsp
  • Coriander powder - 1 tsp
  • Cumin powder - ½ tsp
  • Cinnamon powder - ½ tsp
  • Low sodium stock (vegetable or chicken) - 2 cups
  • Salt - to taste
  • Cornflour - 1 tsp (optional)
  • Lime juice - 2 tsp
  • Cilantro leaves - 2 tbsp, chopped
  • Couscous, quinoa, millets or brown rice - 4 cups, cooked (to serve)
How to:
  1. Heat oil in a skillet. Add onions and garlic and saute till onions are translucent and garlic is fragrant. Feel free to skip this step, but I like slightly caramelized onions in this stew.
  2. Transfer onions and garlic to slow-cooker pot along with the rest of the ingredients. Stir to combine and cook on HIGH for 3 hours or on LOW for 6 hours.
  3. After 3 hours (or 6, on the LOW setting), open the lid and stir in cornflour dissolved in a tablespoon of water. Cook for 15 more minutes to thicken the stew slightly. This step too is optional.
  4. Stir in lime juice and cilantro leaves and keep warm till ready to serve.
  5. Serve warm stew over fluffy couscous, quinoa, millets or brown rice for a healthy meal.
Notes:
1. Moroccan tagine recipes typically include either dried apricots or raisins. Feel free to omit if you do not wish to use sweet ingredients in this stew.
2. This recipe is easily made vegan by omitting the chicken. Simply add an extra carrot or more cauliflower in the recipe.
3. If you wish to serve this as soup, increase the amount of stock to 4 cups.
4. Ras el hanout is the traditional Moroccan spice blend. Use 2 tbsp of it if you have it on hand. Otherwise use the spices as mentioned in the recipe.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/02/08/slow-cooker-moroccan-tagine-chicken-chickpeas-vegetable-stew/