Slow Cooked Moroccan Apricot Chicken Tagine

This is a slow cooked Moroccan delicacy that is studded with citrus, apricot and exotic spices that can be easily found in your local supermarket! It melts in your mouth and you can adjust the heat to make it as spicy or mild as you and your family like.  This works well in a slow cooker or a heavy bottom pot. Serve over couscous or rice.

• 1 chicken cut in quarters or 8 skinless and boneless chicken thighs that have been trimmed of fat
• 2 large onions, diced
• 1 red bell pepper, diced
• 2 carrots, peeled and diced
• 8 garlic cloves, chopped
• 1 tablespoon ginger, grated
• 1/3 cup orange apricot preserves or jam
• 1 lemon sliced into thin rounds and seeded or 3 tablespoons preserved lemon
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/4-1/2 teaspoon cayenne pepper
• 2 cups Imagine brand no chicken broth or homemade chicken broth
• 2 tablespoons Osem ‘natural chicken’ flavored bouillon powder (Parve) (omit for gluten-free variation)
• salt and freshly ground pepper to taste
• 1/4 cup honey
• 1 15-ounce can of organic chickpeas, rinsed and drained
• 4 tablespoons flour
• 1, 28 ounce box Pomi chopped tomatoes
• 3 tablespoons tomato paste
• 2 large handfuls of fresh cilantro, chopped for garnish
• 1/4 cup extra virgin olive oil

Dredge chicken pieces in flour that have been seasoned with salt and pepper. Lightly brown the pieces in a heavy bottom pot with some olive oil until light golden in color. Remove from heat.

In the same pot, adding a bit more oil as needed, sauté the onions, peppers, carrots and garlic over low medium heat until onions are translucent and a bit caramelized.

Add the additional spices, then add the honey, ginger, preserves, ginger, tomato paste and chicken broth. Mix well and bring to a simmer. Remove from heat. Place chicken pieces gently into the crock-pot, adding the sauce and vegetable mixture over the top of over the chicken. Place chickpeas and then the lemon slices or preserved lemon slices on top and turn on high, cooking for at least 3 hours.

If you are continuing to cook in a heavy bottom pot, simply place all ingredients in the same order as described above for the slow cooker (crock-pot) and simmer for at least 1 hour over low heat. Remove lemon slices before serving. Serve over couscous or rice and garnish with chopped cilantro.

Slow Cooked Moroccan Apricot Chicken Tagine

 

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This is a slow cooked Moroccan delicacy that is studded with citrus, apricot and exotic spices that can be easily found in your local supermarket! It melts in your mouth and you can adjust the heat to make it as spicy or mild as you and your family like. This works well in a slow cooker or a heavy bottom pot. Serve over couscous or rice.

Author: Karen Abir

Recipe type: Freezer Friendly, Poultry, Fish & Beef, Shabbat & Holiday, Slow Cooker

Ingredients

• 1 chicken cut in quarters or 8 skinless and boneless chicken thighs that have been trimmed of fat
• 2 large onions, diced
• 1 red bell pepper, diced
• 2 carrots, peeled and diced
• 8 garlic cloves, chopped
• 1 tablespoon ginger, grated
• ⅓ cup orange apricot preserves or jam
• 1 lemon sliced into thin rounds and seeded or 3 tablespoons preserved lemon
• ½ teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• ¼-1/2 teaspoon cayenne pepper
• 2 cups Imagine brand no chicken broth or homemade chicken broth
• 2 tablespoons Osem 'natural chicken' flavored bouillon powder (Parve)
• salt and freshly ground pepper to taste
• ¼ cup honey
• 1 15-ounce can of organic chickpeas, rinsed and drained
• 4 tablespoons flour
• 1, 28 ounce box Pomi chopped tomatoes
• 3 tablespoons tomato paste
• 2 large handfuls of fresh cilantro, chopped for garnish
• ¼ cup extra virgin olive oil

Instructions

1. Dredge chicken pieces in flour that have been seasoned with salt and pepper. Lightly brown the pieces in a heavy bottom pot with some olive oil until light golden in color. Remove from heat.
2. In the same pot, adding a bit more oil as needed, sauté the onions, peppers, carrots and garlic over low medium heat until onions are translucent and a bit caramelized.
3. Add the additional spices, then add the honey, ginger, preserves, ginger, tomato paste and chicken broth. Mix well and bring to a simmer. Remove from heat. Place chicken pieces gently into the crock-pot, adding the sauce and vegetable mixture over the top of over the chicken. Place chickpeas and then the lemon slices or preserved lemon slices on top and turn on high, cooking for at least 3 hours.
4. If you are continuing to cook in a heavy bottom pot, simply place all ingredients in the same order as described above for the slow cooker (crock-pot) and simmer for at least 1 hour over low heat. Remove lemon slices before serving. Serve over couscous or rice and garnish with chopped cilantro.

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