Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine
This is one of my family's favorite 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. 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!
This is one of my family's favorite 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. 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!
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 3 tablespoons honey
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 2 large onions chopped
- salt and black pepper
- 6 large boneless skinless chicken breasts chopped into large chunks (or assorted chicken pieces, about 3 l
- 1 tablespoon flour or 2 tablespoons cornflour
- 3 -4 garlic cloves chopped finely
- 1 -2 tablespoon extra virgin olive oil
- 1 inch fresh gingerroot finely chopped
- 6 ounces dried apricots
- 2 cans chopped tomatoes
- 2 cans chickpeas
- 1/2 pint chicken stock
- 1 pinch saffron or 1 teaspoon turmeric
- 4 teaspoons ras el hanout spice mix (or make up spice mix be
- 1 teaspoon cayenne pepper (optional)
- chopped fresh coriander to serve (cilantro)
- 2 carrots peeled & diced (optional)
- 1 small wedges (optional)
- harissa
- Carbohydrate 37.8267376318614 g
- Cholesterol 139.279999996957 mg
- Fat 4.43727434537298 g
- Fiber 5.19032637349883 g
- Protein 59.376313282068 g
- Saturated Fat 1.11756701763016 g
- Serving Size 1 1 serving(s) (515g)
- Sodium 2622.53656285114 mg
- Sugar 32.6364112583625 g
- Trans Fat 1.04642609545431 g
- Calories 429 calories
Step-by-step
- 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!
- Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
- Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.
- Add honey & tomato paste & mix well.
- Add herbs, spices & finely chopped ginger with salt & pepper to taste.
- Finally add tinned tomatoes & mix well.
- Pour the above tomato, onion & spice mix into slow cooker or tagine.
- Add chicken & chickpeas & mix well.
- Add dried apricots making sure they are covered by juice. (Add the carrots if using.)
- Give it a gentle but good stir to mix everything together well.
- 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.)
- If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
- Electric Tagine cooking - same as the slow cooker.
- 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.
- Serve with freshly chopped Coriander/Cilantro sprinkled 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.
- 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.
My Favorite Moroccan Tagine: A Flavorful Journey
This isn't just a recipe; it's a story. A story of friendship, of family traditions passed down through generations, and of the simple joy of sharing a delicious meal. This Moroccan Chicken, Chickpea, and Apricot Tagine holds a special place in my heart, and I’m thrilled to share it with you. I learned this recipe from a dear Moroccan friend who lives in France, and it's become a staple in our family, requested time and again for its warm, comforting flavors.
What makes this tagine so special? It's the beautiful blend of spices, the sweetness of the apricots, the heartiness of the chickpeas, and the tender, succulent chicken. The slow cooking process allows all the ingredients to meld together perfectly, creating a rich and aromatic sauce that's simply irresistible. But the best part? It's incredibly versatile. In the spring and summer, I love serving it alongside fresh flatbreads and a vibrant salad. Come winter, a fluffy, fruity couscous and a selection of chutneys or pickles perfectly complement its rich flavors. I personally use an electric tagine, but a traditional clay tagine or even a trusty slow cooker works wonders; the key is slow, gentle cooking to let those amazing flavors develop.
The magic of Ras el Hanout: This Moroccan spice blend is the heart and soul of this dish. If you can find it, I highly recommend using it. But don't worry if you can't locate it, you can easily create your own blend using the other spices listed. The blend of warm spices like cinnamon, coriander, cumin, and turmeric creates a wonderfully complex and aromatic flavor profile. A touch of cayenne adds a gentle warmth, but don’t worry it's not overly spicy. If you want more heat, just add a dash of your favorite chili sauce.
Adapting the recipe: One of the things I love about cooking is its flexibility. This tagine is no exception. You can easily adjust it to your preferences. Feel free to add other vegetables like carrots or zucchini, or experiment with different fruits like figs or dates. The beauty of this dish is that it's forgiving, so feel free to get creative and make it your own. This recipe calls for canned chickpeas for convenience, but feel free to use dried chickpeas if you have the time to soak and cook them beforehand.
Beyond the incredible taste, making this tagine is also a wonderful experience. The aroma that fills your kitchen as it simmers is truly intoxicating; a symphony of sweet and savory notes that promise a culinary adventure. The process of slow cooking allows you to relax and enjoy the moment, knowing that a delicious and satisfying meal is on its way. It's a perfect dish for a cozy night in, a special occasion, or a casual get-together with friends.
Serving suggestions: The possibilities are endless! I often serve this tagine with fluffy couscous, but flatbreads, rice, or even mashed potatoes are equally delicious options. A simple side salad adds a refreshing counterpoint to the rich tagine. You can even add preserved lemons for a traditional touch. A small bowl of harissa on the side allows your guests to adjust the spice level to their preference, making it a crowd-pleasing dish for everyone.
So, gather your ingredients, put on some relaxing music, and let the aroma of spices transport you to a sun-drenched Moroccan souk. I hope you enjoy this flavorful journey as much as I do. Happy cooking!
