Savor the Ultimate Chicken Tagine Recipe

Ingredients

• 2 tbsp of olive oil for a flavorful touch
• 8 chicken thighs, boneless and skinless, diced into 1-inch pieces
• A whole eggplant, cubed into 1-inch pieces for added texture
• 2 large onions, sliced thinly for a sweet aroma
• 4 large carrots, thinly sliced for a colorful addition
• ½ cup of dried cranberries for a hint of sweetness
• ½ cup of chopped dried apricots for a chewy element
• 2 cups of rich chicken broth for depth of flavor
• 2 tbsp of tomato paste for a tangy twist
• 2 tbsp of lemon juice for a zesty kick
• 2 tbsp of all-purpose flour for thickening
• 2 tsp of garlic salt for a savory taste
• 1 ½ tsp of ground cumin for a warm flavor
• 1 ½ tsp of ground ginger for a spicy note
• 1 tsp of cinnamon for a hint of warmth
• ¾ tsp of ground black pepper for a touch of heat
• 1 cup of water to balance the flavors
• 1 cup of couscous for a fluffy accompaniment

Step 1

In a skillet, warm up some olive oil over medium-high heat. Toss in the chicken pieces and eggplant, giving them a good stir until the chicken gets a nice brown color on all sides, making sure not to overcook. Take the skillet off the heat.

Step 2

Now, transfer the beautifully browned chicken and eggplant to the base of a slow cooker. Next, layer on some onion, carrots, dried cranberries, and apricots over the chicken.

Step 3

In a separate bowl, blend together some chicken broth, tomato paste, zesty lemon juice, a bit of flour for thickening, garlic salt, aromatic cumin, ginger, a pinch of cinnamon, and some ground black pepper. Once well combined, pour this flavorful broth over the chicken and veggies in the slow cooker.

Step 4

Let it all cook away on the High setting for 5 hours or on the Low setting for 8 hours, allowing the flavors to meld together beautifully.

Step 5

Meanwhile, in a saucepan, bring water to a boil. Add in some couscous, then remove from the heat. Cover the pan and let it sit for about 5 minutes until the couscous has absorbed all the liquid. Fluff it up with a fork before serving.