Crockpot Chicken Tagine

I’m often convinced that Lisa and I are communicating on some other cooking channel that we don’t even realize.  I love all the recipes she sends me and just wish I had more patience to cook them all!  I was delighted to find that we both made a Moroccan Chicken with preserved lemons dish last Friday, although mine was the simplified “still feeling under the weather and resorting to a crock pot” version.  Nevertheless, we were in some ways all eating together!


I happened to have preserved lemons on hand from ages ago when I (thankfully) had the forethought to make them, but I’ve also recently discovered that you can buy them!  As Lisa says, the internet has everything.


I served my tagine over simple couscous made in leftover chicken stock, and making it took maybe 10-15 minutes max!


6 boneless skinless chicken breasts, chopped into large chunks
2 tablespoons flour
2 large onions, chopped
3-4 garlic cloves, chopped finely
1-2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron
1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
1 bag baby carrots
1 preserved lemon, chopped into small wedges
harissa (optional)

  1. Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
  2. Add chicken stock & gradually mix in flour until well mixed & not lumpy. Add honey & tomato paste & mix well.
  3. Add herbs,spices & finely chopped ginger with salt & pepper to taste. Finally add tinned tomatoes & mix well.
  4. Pour the above tomato,onion & spice mix into slow cooker. Add chicken & chickpeas & mix well.
  5. Add dried apricots making sure they are covered by juice. Add the carrots if using and preserved lemons
  6. Give it a gentle but good stir to mix everything together well.Crock Pot or Slow Cooker – Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours.Serve with freshly chopped parsley on couscous.  Serve harissa on the side, so that guests can add according to how spicy they want their dish.

Adapted from Epicurious Easy Moroccan Chicken Tagine.


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