Slow Cooker Chicken Tagine
Transport your taste buds to the vibrant markets of Morocco with this Slow Cooker Chicken Tagine, a fragrant and flavorful dish that effortlessly combines savory and sweet. Tender, slow-cooked chicken thighs are infused with a medley of warming spices—cinnamon, turmeric, cumin, and ginger—while hearty chickpeas, plump dried apricots, and raisins lend a delightful sweetness. A rich base of sautéed onions, garlic, and tomatoes creates a luscious sauce, all brought together in the slow cooker for a hands-off cooking experience. Toasted almonds add a satisfying crunch, and a sprinkle of fresh cilantro brightens every bite. Perfectly served over buttery couscous or alongside warm flatbread, this comforting, one-pot meal is ideal for busy weeknights or relaxed family gatherings.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 1 15-ounce can chickpeas, drained and rinsed
- 1 14-ounce can diced tomatoes
- 1.5 cups chicken broth
- 0.5 cup dried apricots, chopped
- 0.25 cup almonds, sliced and toasted
- 0.5 cup raisins
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoon ground ginger
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a skillet over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them in the skillet for 3-4 minutes per side until golden brown. Transfer the seared chicken to the slow cooker.
In the same skillet, add the diced onion and garlic. Sauté for 2-3 minutes until softened, then add the ground cumin, cinnamon, turmeric, paprika, and ginger. Stir for 1 minute to toast the spices.
Transfer the onion and spice mixture to the slow cooker.
Add the carrots, chickpeas, diced tomatoes with their juices, chicken broth, dried apricots, raisins, salt, and black pepper to the slow cooker. Stir to combine the ingredients.
Cover the slow cooker and cook on low heat for 6-7 hours or high heat for 3-4 hours, or until the chicken is tender and fully cooked.
Before serving, sprinkle the toasted almonds over the dish and garnish with chopped cilantro, if using.
Serve warm with lemon wedges on the side for a fresh, tangy touch. Pair with couscous, rice, or flatbread for a complete meal.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 26.4 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1212 mg | 26% | |
*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.
