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Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine
 

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Subject: Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

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Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine
Prep Time: 30 min
Cook Time: 3 hours
Servings: SERVES 6
Ingredients
3 tablespoons Sue Bee Honey
6 large boneless skinless chicken breasts
4 teaspoons ras el hanout spice mix
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper
salt and black pepper salt and black pepper
chopped fresh coriander
2 carrots
1 preserved lemon
1 pinch saffron
1/2 pint chicken stock
2 tablespoons flour
2 large onions
3-4 garlic cloves
1-2 tablespoon extra virgin olive oil
1 inch fresh gingerroot
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
harissa harissa
Directions
  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 or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
  3. Add herbs,spices & finely chopped ginger with salt & pepper to taste.
  4. Finally add tinned tomatoes & mix well.
  5. Pour the above tomato,onion & spice mix into slow cooker or tagine.
  6. Add chicken & chickpeas & mix well.
  7. Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
  8. Give it a gentle but good stir to mix everything together well.
  9. 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. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
  10. If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
  11. Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
  12. Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
  13. Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

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