CHICKEN TAGINE
This Moroccan slow cooker dish is the perfect blend of sweetness and spice.
Provided by KJones
Categories World Cuisine Recipes African North African Moroccan
Time 5h30m
Yield 8
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
- Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
- Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
- Cook on High setting for 5 hours, or on Low setting for 8 hours.
- Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 38.5 g, Cholesterol 64.7 mg, Fat 15.2 g, Fiber 4.2 g, Protein 22.3 g, SaturatedFat 3.7 g, Sodium 571 mg, Sugar 14.1 g
SLOW COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH
Inspired by Moroccan tagines, which often pair sweet dried fruit with savory elements, this dish has deep layers of contrasting flavors: warmth and sweetness against acidity and spice. Taking the time to brown chicken skin, sauté onion and toast spices is definitely worth the 20-minute investment here, lending this stew a rich flavor. But if you're really pressed for time, you can skip it. Instead, layer the squash, dates, onion and chicken in the slow cooker, and season everything generously with salt and pepper. Whisk together the oil, ginger, garlic, spices and lemon juice, and pour it on top before cooking. Then finish the dish the same way the recipe directs: Season to taste with lemon and salt and finish with the parsley and scallions.
Provided by Sarah DiGregorio
Categories dinner, weekday, tagine, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Put the squash and dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper. In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
- Warm the oil in a large skillet over medium-high heat. Pat the chicken dry and season it generously with salt. Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
- Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute. Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red. Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
- Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out. Remove and discard the cinnamon stick. Add lemon juice and salt to taste and fold in the chopped parsley and scallions. Serve with couscous or pita, topped with yogurt and toasted almonds, if desired.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 38 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 876 milligrams, Sugar 25 grams, TransFat 0 grams
SLOW COOKER CHICKEN TAGINE
Easy slow cooker recipe for a classic Moroccan dish.
Provided by Holly Combs
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 5h15m
Yield 8
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 56.5 g, Cholesterol 73.1 mg, Fat 9.7 g, Fiber 5.4 g, Protein 26.7 g, SaturatedFat 3.1 g, Sodium 589.5 mg, Sugar 13.6 g
SLOW COOKER CHICKEN TAGINE
A morocco dish, cooked in the slow cooker.
Provided by robhughes72
Time 6h20m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Place the chicken, onions, apricots and raisins into a slow cooker. In a bowl, whisk together the chicken stock, tomato puree, lemon juice, flour, ginger, cumin, cinnamon, black pepper, curry powder and cayenne. Pour the mixture over the chicken in the cooker. Cover, set the cooker to Low and cook for 5 hours.
- Place the couscous into a saucepan, stir in the boiling water, cover and let stand until the water is absorbed and the couscous is tender, about 5 minutes. Fluff the couscous with a fork. Scoop onto plates and serve with chicken tagine.
SLOW-COOKER CHICKEN TAGINE WITH PUMPKIN
I first discovered tagines-Moroccan stews-when my oldest son was a baby, and I've loved them ever since. The first version I made was in a slow cooker, and since I'm a mom with two active boys, that has stayed my preferred method. The pumpkin mixture is supposed to be thick, but if you like a thinner consistency, stir in chicken broth before serving. -Necia Blundy, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 5h35m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and ginger; cook 1 minute longer. Stir into slow cooker., Cook, covered, on low until chicken is cooked through and vegetables are tender, 5-6 hours. Serve with couscous; sprinkle with cilantro.
Nutrition Facts : Calories 400 calories, Fat 14g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 668mg sodium, Carbohydrate 42g carbohydrate (18g sugars, Fiber 10g fiber), Protein 28g protein.
MOROCCAN CHICKEN TAGINE (CROCK POT)
I'm always looking for new ways to spruce up my monthly menu. This is a great twist to plain ole chicken.
Provided by barefootmommawv
Categories One Dish Meal
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Place chicken in crock pot slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken.
- Cover; cook on low 4 to 5 hours or until chicken i no longer pink in center. Transfer chicken to serving platter; cover to keep warm.
- Combine cornstarch and water in small bowl; mix until smooth. Stir cornstarch mixture and beans into crock pot slow cooker. Cover; cook on High 15 minutes or until thickened. Pour sauce over chicken. Sprinkle with cilantro and toasted almonds. Sever with couscous or rice.
SLOW-COOKER CHICKPEA TAGINE
While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. -Raymond Wyatt, West St. Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.
Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges
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