Good afternoon, savvy savers! This afternoon I wanted to share with you all another one of my favorite crockpot recipes, my Crock Pot Moroccan Chicken Tagine! This recipe is simple to make, and if I am planning to make this recipe, I will shop around for the best deal on the apricots, ginger, and chickpeas! I generally am able to find the rice and other spices at my local Dollar Tree, and use chicken from Zaycon.com. I can make this dish for under $9.00, and it feeds eight! This exotic Moroccan dish will satisfy palettes of all shapes and sizes!
Here’s how to make it:
6 boneless, skinless chicken breasts
1 tablespoon flour
2 large onions, chopped
4 garlic cloves, minced
Olive oil for sautéing
1 teaspoon powder; fresh is also yummy if available
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans of diced tomatoes
2 (14 ounce) cans of chickpeas
3 tablespoons honey
4 cups chicken stock; you can make your on a dime by boiling leftover poultry bones.
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
A small pinch cayenne pepper
Salt and pepper, to taste
1) In a frying pan, saute onions and garlic in olive oil in a frying pan over medium heat until softened.
2) Pour 2 cups chicken stock into the onion and garlic mixture, and whisk in flour steadily to avoid clumps.
3) Whisk in honey and tomato paste; continuing to whisk as you go.
4) Add spices and ginger.
5) In a small bowl, dice your tomatoes, then fold them to your cooking mixture.
6) Pour this mixture into a crockpot.
7) Carefully add your chicken to the crockpot; center the chicken on the sauce.
8) Add your chickpeas and apricots.
9) Stir the mixture.
10) Cook on high for 4 hours.
11) One hour before serving, pour 2 cups reserved stock into a rice cooker, and cook your rice until tender; folk-fluff rice before serving. Couscous can also be used with this dish.
12) Serve the Tagine on top of rice, served with flat bread or rolls, garnishing with apricots, if desired.