Chicken Tagine

Name: Chicken Tagine
Ingredients: 2 tablespoons olive oil; 8 skinless, boneless chicken thighs, cut into 1-inch pieces; 1 eggplant, cut into 1 inch cubes; 2 large onions, thinly sliced; 4 large carrots, thinly sliced; 1/2 cup dried cranberries; 1/2 cup chopped dried apricots; 2 cups chicken broth; 2 tablespoons tomato paste; 2 tablespoons lemon juice; 2 tablespoons all-purpose flour; 2 teaspoons garlic salt; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground ginger; 1 teaspoon cinnamon; 3/4 teaspoon ground black pepper; 1 cup water; 1 cup couscous

18 ingredients

5 steps

Ingredients

2 tablespoons olive oil
8 skinless, boneless chicken thighs, cut into 1-inch pieces
1 eggplant, cut into 1 inch cubes
2 large onions, thinly sliced
4 large carrots, thinly sliced
1/2 cup dried cranberries
1/2 cup chopped dried apricots
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons all-purpose flour
2 teaspoons garlic salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
3/4 teaspoon ground black pepper
1 cup water
1 cup couscous

Directions

1

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.
2

Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
3

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.
4

Cook on High setting for 5 hours, or on Low setting for 8 hours.
5

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.