Crockpot Chicken and Chickpea Tagine

Crockpot Chicken and Chickpea Tagine

Are you hosting a New Years Eve party this year? If you are, we have a deliciously easy recipe for you to serve! This recipe is from our friends at Cooking Light and uses a slow cooker. That’s right, all this recipe needs is a bit of prep work, and a few hours of cooking to become a tasty main entree for NYE! While this recipe serves 8, you can adjust accordingly to fit your needs.
Prep Time20 mins
Cook Time7 hrs 30 mins
Course: Entrees
Cuisine: Moroccan
Keyword: chicken and chickpea tagine, chicken entrée recipe, chicken tagine recipe, crockpot recipe, slow cooker recipe

Ingredients

  • 1 1/2 tablespoons canola oil
  • 8 (5-ounce)  bone-in chicken thighs, skinned
  • 1 1/4 teaspoons  kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 cups  chopped onion
  • ¼ cup  finely chopped fresh garlic
  • 1 1/4  teaspoons  ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ¾ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • ¼ teaspoon  ground red pepper
  • 1 cup  unsalted chicken stock
  • 1 1/2 teaspoons  honey
  • 1 (3-inch) cinnamon stick
  • cup chopped dried apricots
  • 2 (15-ounce) cans organic chickpeas, rinsed and drained
  • ¼ cup  cilantro leaves
  • Lemon wedges

Instructions

  • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle meaty side of chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan, meaty side down; cook 5 minutes or until well browned. Remove from pan (do not brown other side).
  •  Add onion and garlic to pan; sauté 4 minutes. Add cumin and next 5 ingredients (through red pepper); cook 1 minute, stirring constantly. Add remaining 3/4 teaspoon salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Stir in apricots and chickpeas. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on LOW for 7 hours. Discard cinnamon stick. Sprinkle with cilantro; serve with lemon wedges.
  • The recipe and photo featured in this post were provided by Cooking Light. To read the original recipe please click here.


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