Here’s how to make flavorful Moroccan chicken tagine in less time than it would take to order it in a restaurant. Spend 15 minutes in the morning preparing all the ingredients, throw it in a slow cooker, stir well, go to work (or whatever you do during the day), come home and eat! I find it so welcoming to smell a home cooked meal when I walk in the door at then end of the day. A Moroccan tagine is a traditional dish of the Mediterranean Diet named after the earthen pot that is used to cook it in. Making a tagine in a slow cooker (crock pot) creates a very similar tasting dish to the original earthenware pot. An advantage of making this at home is that you will save a lot of money over ordering it at a restaurant.
Serve with couscous, rice or sourdough bread and a side of garlicky greens sautéed in olive oil.
Moroccan Chicken Tagine with Sweet Potatoes and Raisins (slow cooker)
Ingredients
- 2 pounds chicken breast, cut into bite-sized pieces
- 1 cup raisins
- 2 sweet potatoes, peeled and cut into bite-sized pieces
- 2 red peppers, cut into large pieces
- 2 onions, minced
- 1-16 ounces can chickpeas, drained and rinsed
- 1/2 cup extra virgin olive oil
- 1 tbsp butter
- 1/2 cup water
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cumin
- 1/2 tsp ginger
- 1/2 tsp turmeric
Instructions
- Add all ingredients to a slow cooker (crock pot). Stir well.
- Cook on high for 4 hours or low for 6 hours. Serve.
Nutrition
About the Author: Bill Bradley, R.D.
