Moroccan vegetable chicken tagine

1 likes 0 comments Recipe by Sara Meyer

Ingredients for 4-5 servings

2 medium red potatoes, cut into 1-inch cubes

1 medium sweet potato, peeled and cut into 1-inch cubes

1 onion, halved and sliced

3 garlic cloves, minced

3-4 chicken thighs, skin removed

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup dried apricots, chopped

1/3 cup dried cranberries, chopped

1 1/2 tablespoons all-purpose flour

1 1/3 cups reduced-sodium chicken broth

1 teaspoon chili paste

1 tablespoon minced fresh ginger

1 teaspoon curry powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

45 min · Medium

Directions

1. In a 4-quart slow cooker, combine the potatoes, onion and garlic. Sprinkle chicken with salt and pepper; place over vegetables. Top with apricots and cranberries.

2. In a small bowl, combine flour and broth until smooth. Stir in the chili paste, ginger, curry, cinnamon and cumin. Pour over chicken. Cover and cook on low for 7-8 hours or until chicken and vegetables are tender.

3. Stir in garbanzo beans; cover and cook for 30 minutes or until heated through. Serve with couscous if desired.

main courses, crockpot, lunch, moroccan, chicken, multi-day, stew January 12, 2015 02:30

Author Taste of Home