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Slow Cooker Chicken Tagine

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Holly Combs

"Easy slow cooker recipe for a classic Moroccan dish."
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5 h 15 m servings 423 cals
Original recipe yields 8 servings

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  1. Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
  2. 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.
  3. 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.
  4. 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.


  • Cook's Notes:
  • You can substitute 5 or 6 halved chicken breasts for the 8 chicken thighs.
  • If you have ras el hanout spice on hand, add a teaspoon to the broth mixture for added flavor.

Nutrition Facts

Per Serving: 423 calories; 9.8 g fat; 56.7 g carbohydrates; 27 g protein; 74 mg cholesterol; 830 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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