Apricot and sultana slow cooker chicken tagine

    8 hours 20 min

    The warm flavours of the mixed spice work extremely well with the sweetness of the dried fruit. The flavours enhance very much over time so tastes even more delightful the following evening. All in all a wonderful dish in which the taste belies the little effort engaged in its preparation. Serve with couscous or rice and/or a mixed salad.

    48 people made this

    Serves: 4 

    • 4 chicken breasts, cubed
    • 1 medium butternut squash, peeled and cubed
    • 1 large onion, chopped
    • 1 (400g) tin chickpeas
    • 100g sultanas
    • 80g dried stoned apricots
    • 500ml hot chicken or vegetable stock
    • 3 tablespoons fresh lemon juice
    • 3 tablespoons tomato puree
    • 5 heaped teaspoons mixed spice
    • 45g salted butter
    • 1 large bunch fresh coriander

    Prep:20min  ›  Cook:8hr  ›  Ready in:8hr20min 

    1. Preheat the slow cooker to Low.
    2. To the slow cooker add the chicken, squash and onions followed by the chickpeas, sultanas and apricots. Pour over the hot stock, add the lemon juice and tomato puree and give a good stir. Sprinkle in the mixed spice, stir again and cover.
    3. Cook on low for 8 hours until the chicken is tender and no longer pink in the centre. Season to taste.
    4. To serve, stir through the salted butter and sprinkle with fresh coriander.

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    Reviews in English (1)


    5 heaped teaspoons of mixed spice is too much. It's virtually a whole jar! Tasted like seasonal air freshener. I managed eat 1 portion with a bit of willpower.  -  22 Mar 2018