1 / 1
Picture by:
Avon
‹Swipe
Slow Cooker Moroccan Chicken Tagine
-
1
-
2reviews
-
30saves
-
5hr15min
Ingredients
Serves : 6
- 450g skinless, boneless chicken breast fillets - cut into 5cm pieces
- 4 cloves garlic, chopped
- 1 large onion, chopped
- 2 (400g) tins diced tomatoes
- 3 fresh peaches - peeled, pitted and sliced
- 1 (400g) tin chickpeas, drained
- 130g chopped dried apricots
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 475ml chicken stock
- 1 tablespoon cornflour
- 1 tablespoon water
- 3 tablespoons chopped fresh coriander
- 30g slivered almonds, toasted
Directions
Prep:15min › Cook:5hr › Ready in:5hr15min
- Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, chickpeas , dried apricots, cumin, ginger, cinnamon, coriander and cayenne pepper. Pour in the chicken stock. Cook on Low for 5 hours.
- Remove the chicken and keep warm. Mix the cornflour and water in a small bowl. Stir the cornflour mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh coriander and almonds before serving.
More choices
Reviews (2)
1
by ovenglove
Very tasty but would reduce the amount of chickpeas and use shallots rather than onions - 08 Oct 2012
Write a review
Click on stars to rate
What did you think? Tell us everything!