Moroccan Tajine for the Crock Pot
Transport your taste buds to the heart of North Africa with this slow-cooked Moroccan Tajine for the Crock Pot, a rich and aromatic dish packed with vibrant spices and wholesome ingredients. Tender boneless chicken thighs, sweet potatoes, and carrots are simmered to perfection alongside chickpeas, juicy diced tomatoes, and the natural sweetness of dried apricots. Infused with fragrant spices like cinnamon, turmeric, and cumin, this tajine brings the traditional flavors of Moroccan cuisine to your kitchen with effortless ease. Ready in just 20 minutes of prep, this one-pot wonder cooks low and slow, allowing the flavors to meld beautifully. Serve it over fluffy couscous or with crusty bread, and elevate each bowl with a garnish of fresh cilantro and crunchy almonds for a meal that is as stunning as it is comforting. Perfect for weeknight dinners or impressing guests, this crock pot tajine is the epitome of convenience and exotic flavor.
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Recipe Information
Ingredients
- 1.5 pounds boneless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 medium sweet potatoes, peeled and cubed
- 14.5 ounces diced tomatoes, with juice
- 15 ounces chickpeas, drained and rinsed
- 0.5 cup dried apricots, chopped
- 1 cup chicken broth
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon ground ginger
- 0.5 teaspoon paprika
- 0.5 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.25 cup toasted slivered almonds (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the chicken thighs for 2-3 minutes per side until golden brown. Transfer them to the crock pot.
In the same skillet, add the remaining olive oil and sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute. Transfer the mixture to the crock pot.
Add the sliced carrots, cubed sweet potatoes, diced tomatoes with their juice, chickpeas, and chopped apricots to the crock pot.
In a small bowl, whisk together the chicken broth, ground cinnamon, ground turmeric, ground cumin, ground ginger, paprika, ground coriander, salt, and black pepper. Pour the mixture evenly over the ingredients in the crock pot.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
Before serving, stir the tajine gently and taste for seasoning, adjusting salt and pepper as needed.
Serve the tajine hot, garnished with fresh cilantro and optional toasted slivered almonds. Pair it with steamed couscous, rice, or crusty bread.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 18.0 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1185 mg | 25% | |
*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.
