Easy slow cooker recipe for a classic Moroccan dish
Prep Time
5 hrs 15 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Layer chicken thighs
onions
carrots
raisins
and apricots in a slow cooker.
Whisk chicken broth
tomato paste
lemon juice
flour
garlic salt
cumin
ginger
cinnamon
paprika
and pepper together in a bowl. Pour over chicken and vegetables.
Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Shred chicken slightly using 2 forks. Continue cooking 30 minutes.
Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely
5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.
Cook’s Note
You can substitute 5 or 6 halved chicken breasts for the 8 chicken thighs.If you have ras el hanout spice on hand
add a teaspoon to the broth mixture for added flavor.