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Moroccan Chicken Tagine with Apricots and Couscous
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup dried apricots, halved
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.5 cups couscous, cooked according to package directions
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Place the chicken pieces, chopped onion, and minced garlic into the slow cooker.
  • Add the halved apricots and drained chickpeas on top of the chicken.
  • In a small bowl, stir together the chicken broth, cumin, cinnamon, ginger, turmeric, salt, and black pepper.
  • Pour the broth mixture over the ingredients in the slow cooker and stir gently to combine.
  • Cover and cook on low for 6 hours until the chicken is tender.
  • Serve the chicken and sauce over the cooked couscous and sprinkle with fresh cilantro.

Notes

Cook the couscous just before serving so it stays light and separate. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking. Leftovers reheat well with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Cutting Board, Knife