Earlier this week, I decided to list everything in the fridge and freezer and plan a series of meals to use it all up. Having found an online recipe for Chicken Tagine in the Slow Cooker, I thought I'd try it out on Wednesday - so I prepared everything Tuesday night, and got up twenty minutes earlier than usual Wednesday to put it in the Slow Cooker. Despite a midmorning power outage [again!] It worked out really well.
Moroccan Chicken Tagine for a Slow Cooker. Serves 4
· 4 boneless chicken breasts chopped into large chunks
· 1 tablespoons cornflour
· 2 large onions chopped
· 3-4 garlic cloves, chopped finely
· 1-2 tablespoons olive oil
· 6 ounces dried apricots
· 1 tablespoons tomato paste
· 1 (14 ounce) can chopped tomatoes
· 1 (14 ounce) can chickpeas
· 2 tablespoons honey
· 1/2 pint chicken stock
· 1 teaspoon turmeric
· 1 teaspoon ground ginger
· 1 teaspoon ground cinnamon
· 1 teaspoon ground cumin
· 1 teaspoon cayenne pepper ( I hadn’t got any, used paprika)
· salt and black pepper
· 1 carrot, peeled & diced
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 . Add chicken & chickpeas & mix well. Add apricots and carrot. Give it a gentle but good stir to mix everything together well. Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours.
Serve 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.
I served it with couscous - and froze half for another day.