Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

Name: Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine
Prep time: 30 min
Cook time: 3 h
Yield: 1
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; 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); 2 carrots, peeled & diced (optional); 1 preserved lemon, chopped into small wedges (optional); harissa

Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine was pinched from <a href="http://www.food.com/recipe/easy-crock-pot-moroccan-chicken-chickpea-and-apricot-tagine-137530" target="_blank">www.food.com.</a>

"This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: North African Ras El Hanout Spice Mix N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Preserved Fresh Lemons 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!..."

INGREDIENTS

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6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)

•

1 tablespoon flour or 2 tablespoons cornflour

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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

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2 tablespoons tomato paste

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2 (14 ounce) cans chopped tomatoes

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2 (14 ounce) cans chickpeas

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3 tablespoons honey

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1/2 pint chicken stock

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1 pinch saffron or 1 teaspoon turmeric

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4 teaspoons ras el hanout spice mix (or make up spice mix below)

•

1 teaspoon ground coriander

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1 teaspoon ground cinnamon

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1 teaspoon ground cumin

•

1 teaspoon cayenne pepper (optional)

•

salt and black pepper

•

chopped fresh coriander, to serve (Cilantro)

•

2 carrots, peeled & diced (optional)

•

1 preserved lemon, chopped into small wedges (optional)

•

harissa

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