Slow-cooker Moroccan Chicken, Chickpea, and Apricot Tagine

• 份量: 8
• 活動時間: 0 hr 0 min

食材

2 Tbsp. extra virgin olive oil

2 large onions, chopped

4 cloves garlic, minced

1 inch fresh ginger root, peeled and grated

1 Tbsp. all-purpose flour

2 Tbsp. tomato paste

2 Tbsp. honey

4 tsp. ras el hanout (available here, or try this recipe)

1 tsp. turmeric (or a pinch of saffron)

1 tsp. ground cumin

1 tsp. ground cinnamon

1 tsp. ground coriander

up to 1 tsp. cayenne pepper (I only used ~1/4 tsp.)

1 cup low-sodium chicken stock

2 cans diced tomatoes (I used fire-roasted crushed tomatoes)

2 cans chickpeas, drained and rinsed

6 oz. dried apricots, diced (or you can leave them whole, but I prefer the texture of them diced)

3 lbs. boneless skinless chicken thighs

4 carrots, peeled and chopped

1 preserved lemon, cut into wedges (optional, I omitted)

salt and freshly ground black pepper, to taste

fresh cilantro, chopped for serving

cous cous or rice, for serving

步驟

1. Heat olive oil in a large skillet over medium heat. Add the onions and saute until softened. Add the garlic and ginger and cook for 1 minute. Stir in the flour, tomato paste, honey, and spices and cook for another minute. Add the chicken stock and tomatoes and cook for several minutes, making sure to get out any lumps of flour. Season with salt and freshly ground black pepper.

2. Combine the tomato/spice mixture with the chickpeas, apricots, chicken thighs, carrots, and lemon (if using) in a large slower cooker, mixing well. Cover and cook on high for 3-4 hours, or until the meat shreds easily with a fork. Serve over cous cous or rice, topped with fresh cilantro.