I went looking for a recipe to cook chicken and dried fruit in my terra-cotta pot (like my Greek friend used to make) and found this instead. Crockpot even easier! Used half the chicken and twice the chickpeas and apricots called for below, and it's totally delicious, if a little sweet. And easy peasy.
By French Tart via Food.com
Servings: 6
Ingredients:
6 large boneless skinless chicken breasts , chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
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 [I used homed veggie stock]
1 pinch saffron or 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)
OPTIONAL
2 carrots , peeled & diced (optional) [I included these]
1 preserved lemon , chopped into small wedges (optional) [didn't but wish I had]
Accompaniment
harissa
Directions:
1
PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
2
Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
3
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
4
Add herbs,spices & finely chopped ginger with salt & pepper to taste.
5
Finally add tinned tomatoes & mix well.
6
Pour the above tomato,onion & spice mix into slow cooker or tagine.
7
Add chicken & chickpeas & mix well.
8
Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
9
Give it a gentle but good stir to mix everything together well.
10
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.).
11
If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
12
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.
13
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.
14
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.
Read more: http://www.food.com/recipe/easy-crock-pot-moroccan-chicken-chickpea-and-apricot-tagine-137530#ixzz1rBRmuWst
