Moroccan Chicken Tagine Crock Pot
Transport your taste buds to the vibrant streets of Marrakech with this Moroccan Chicken Tagine made effortlessly in your crock pot. Bursting with warm, aromatic spices like cinnamon, cumin, and turmeric, this dish features tender, slow-cooked chicken thighs nestled in a savory-sweet blend of honey, tomatoes, dried apricots, and hearty chickpeas. Carrots add a subtle sweetness and texture, while a sprinkle of fresh cilantro brings a fragrant finish. Perfectly paired with fluffy couscous, this tagine delivers rich, complex flavors with minimal effort, making it ideal for weeknight dinners or special occasions. Indulge in the comfort of authentic Moroccan cuisine, all with the convenience of slow cooking.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin removed)
- 2 tablespoons Olive oil
- 1 large Yellow onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper (optional)
- 1.5 cups Chicken broth (low sodium)
- 2 tablespoons Honey
- 14.5 ounces Canned diced tomatoes
- 3 medium Carrots (peeled and cut into chunks)
- 0.5 cup Dried apricots (chopped)
- 15 ounces Chickpeas (canned, drained and rinsed)
- 0.25 cup Fresh cilantro (chopped for garnish)
- 4 cups Cooked couscous
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and sear them for 3–4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the chopped onion and sauté until softened, about 3 minutes. Add the minced garlic and cook for an additional minute.
Stir in the cinnamon, cumin, ginger, turmeric, paprika, and cayenne pepper (if using). Cook the spices for 1 minute until fragrant.
In the crock pot, combine the cooked onion and spice mixture, chicken broth, honey, diced tomatoes (with their juice), and salt and pepper. Stir well.
Layer the seared chicken thighs on top of the mixture in the crock pot.
Add the carrots, dried apricots, and chickpeas around the chicken.
Cover and cook on low for 6–7 hours or until the chicken is tender and fully cooked.
Before serving, taste and adjust seasoning if needed. Garnish the tagine with chopped fresh cilantro.
Serve the Moroccan chicken tagine over warm cooked couscous for a complete meal.
Nutrition Facts
Calories |
3490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5732 mg | 249% | |
| Total Carbohydrate | 386.5 g | 141% | |
| Dietary Fiber | 58.2 g | 208% | |
| Total Sugars | 127.4 g | ||
| Protein | 221.6 g | 443% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 668 mg | 51% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 5700 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
